Eating paleo

Fiery Fruit Salad

This Fiery Fruit Salad may be a nontraditional way of eating fruit, but it’s sure to tantalize your senses with the cool sweetness of fruit combined with heat from the Sriracha. If that combination isn’t enough for your taste buds, the cilantro and mint reinforce this sweet and spicy tandem perfectly! Try this recipe with other fruits, like mango slices, strawberries, cantaloupe, or whatever pleasures your palate.
Serves 8–10

2 apples, halved and thinly sliced
2 pears, halved and thinly sliced
1⁄2 pineapple, peeled, cored, and thinly sliced
3 kiwis, peeled and thinly sliced
1⁄4 cup (960 ml) fresh lime juice
1⁄4 cup (960 ml) fresh orange juice
1⁄2 teaspoon Sriracha sauce
2 tablespoons (30 ml) freshly chopped cilantro
2 tablespoons (30 ml) freshly chopped mint
1 teaspoon (5 ml) orange zest
1⁄2 teaspoon (10 ml) raw organic honey
1 tablespoon (15 ml) white wine vinegar

1. Place sliced fruit on serving platter, slightly stacking and alternating with each fruit.
2. In a mixing bowl, combine lime juice, orange juice, Sriracha sauce, cilantro, mint, orange zest, honey, and white wine vinegar. Whisk together until well blended and frothy, and set the vinaigrette aside.
3. Pour spicy vinaigrette over fruit and serve immediately.

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• Salmon and Caper Salad with Lemon
• Egg Salad
• EL MINZAH ORANGE SALAD

Fiery fruit salad is the fruit platter that turns heads — thin slices of apple, pear, and kiwi under a frothy, spicy-sweet vinaigrette of lime, orange, honey, and Sriracha. Fresh cilantro and mint keep it bright, and the heat against the cool fruit is genuinely addictive. It's a side dish (or light dessert) people talk about afterward.

Pro Tips

• Slice the fruit thinly and uniformly and arrange it in alternating layers — the presentation is half the appeal of this salad.
• Whisk the vinaigrette until it's genuinely frothy before pouring; the emulsion clings to the fruit and delivers the heat evenly.
• Add the kiwi and apple last so they hold their shape and the apple stays crisp and pale.
• Taste the vinaigrette before dressing — the Sriracha and honey balance depends on the fruit's ripeness, so adjust before committing.

Frequently Asked Questions

Is this fruit salad actually spicy?

Mildly — the Sriracha gives a warm tingle more than real heat, balanced by the honey and citrus. Add more or less to taste.

Can I use other fruits?

Firm fruits hold up best — mango, peach, or pineapple work beautifully. Avoid soft berries, which get crushed under the vinaigrette.

How far ahead can I make it?

Dress it no more than 30 minutes before serving so the fruit stays firm and the colors stay bright. It looks and tastes best fresh.

Is this recipe Paleo?

Yes — fruit, citrus, honey, Sriracha (check the label), herbs, and a little white wine vinegar. Naturally vegan and gluten-free.

Recipe Card

Stav Kogan

Fiery Fruit Salad

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Servings: 8 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 apples, halved and thinly sliced
• 2 pears, halved and thinly sliced
• 3 kiwis, peeled and thinly sliced
• 2 tbsp freshly chopped cilantro
• 2 tbsp freshly chopped mint
• 1 tsp orange zest
• 1 tbsp white wine vinegar

Method

 

1. Place sliced fruit on serving platter, slightly stacking and alternating with each fruit.
2. In a mixing bowl, combine lime juice, orange juice, Sriracha sauce, cilantro, mint, orange zest, honey, and white wine vinegar.
3. Whisk together until well blended and frothy, and set the vinaigrette aside.
4. Pour spicy vinaigrette over fruit and serve immediately.

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