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Bittersweet Glaze: Summer Fruit Salad with Asian Secret

Bittersweet Glaze: Summer Fruit Salad with Asian Secret
Prep
15 min
Total time
15 min
Yield
4 servings
Difficulty
Easy
Calories
95 kcal

Quick summary

“A refreshing salad with segments of fresh peaches and blackberries wrapped in a sweet and sour Asian vinaigrette based on fish sauce, lemon, and serrano pepper. Finished with fresh mint leaves for a unique contrast.”

What you need to know

  • The sauce based on nuoc mam (fish sauce), lime juice, and sugar balances salty, acidic, and sweet notes.
  • The serrano pepper cut into thin slices provides a lively heat that enhances the natural sugar of the fruits.
  • The blackberries and peaches are mixed delicately to maintain the integrity of the fruits without releasing water.

Ingredients

Main

  • medium, sliced into wedges Ripe peaches
  • cups Fresh blackberries
  • unit, seedless and thinly sliced Serrano pepper
  • cup, coarsely chopped Fresh mint leaves
  • tablespoons Fresh lemon juice
  • tablespoons Fish sauce (nuoc mam)
  • teaspoons (adjust to taste) Refined sugar
  • tablespoon Filtered water

Instructions

Principal

  1. In a medium bowl, combine the fish sauce, lime juice, sugar, and water. Stir well until the sugar dissolves completely. Taste and adjust the sugar or lemon according to your taste, seeking a sweet and sour balance. This sauce should be vibrant and have a complex flavor.
  2. Wash and prepare the fruits carefully. Slice the peaches into appropriately sized pieces for the salad, ensuring they are not too small. Make sure the blackberries are clean and dry. Slice the serrano pepper as thinly as possible, removing the seeds for a milder heat. The most important tip is to be careful when handling the pepper to avoid irritation.
  3. In a large bowl, combine the sliced peaches, blackberries, and serrano pepper slices. Pour the sweet and sour sauce over the fruits and mix gently with a spatula or large spoon. Make sure all fruits are covered, but without bruising them. The integration of flavors starts here.
  4. Finally, add the chopped mint leaves. Mix again gently to distribute the mint without crushing the fruits. Serve the salad immediately to enjoy maximum freshness or take to the refrigerator for 15-20 minutes to cool, allowing the flavors to accentuate. Enjoy this unique and refreshing combination.

Chef's tips

  • Use aromatic and ripe peaches, but still firm to the touch so they don't fall apart when stirred.
  • Dissolve the sugar completely in the lemon juice and filtered water before incorporating the fermented fish sauce.
  • Add the chopped mint only at the final moment so as not to oxidize or darken the edges of the leaves.

Variations

  • Sprinkle finely chopped unsalted roasted peanuts or toasted cashew nuts on top for a crunchy texture.
  • Add thin slices of marinated red shallot for an approach even closer to Thai street salads.
  • Add fresh crumbled goat cheese flakes to contrast with the citrus acidity of the fruits.

Substitutions

  • Serrano pepper can be replaced with seeded finger chili or fresh jalapeño pepper.
  • Peaches can be replaced with firm ripe nectarines or thin slices of Palmer mango.
  • Fresh blackberries can be swapped for firm fresh raspberries, blueberries, or quartered strawberries.

How to store

Consume preferably fresh immediately after preparation. If there are leftovers, store in a covered glass container in the refrigerator for up to 24 hours; the fruits will release an aromatic juice that becomes a seasoned syrup.

Can it be frozen?

Freezing is strongly discouraged, as fresh peaches and blackberries lose their fleshy texture and turn into watery, mushy pulp upon thawing.

What to serve with

Excellent side dish for charcoal-grilled shrimp, caramelized pork ribs, or chicken satay skewers.

Frequently asked questions

Doesn't the fish sauce make the fruit salad taste strongly of fish?

No, when diluted in fresh lemon juice and balanced with sugar, fish sauce acts as a powerful umami and salty enhancer that intensifies the sweet flavor of the peach.

How to control the heat level of the serrano pepper?

Discard all seeds and internal white ribs of the pepper before slicing into very thin rounds, reducing the heat for a subtle spiciness.

What is the best peach variety to use in this salad?

Firm-fleshed yellow peaches or nectarines are ideal because they release less liquid and offer a balanced balance between acidity and sweetness.

Can I prepare the sauce in advance to make it easier?

Yes, mix the lime juice, fish sauce, water, and sugar in a jar and keep in the refrigerator for up to 3 days, pouring over the fruits only at the time of serving.

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