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Fruit with sriracha vinaigrette? People love it.

Posted by Sheryl Julian  February 8, 2011 03:01 PM

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 In  an interview with "The Sriracha Cookbook" author Randy Clemens, he told me that sriracha.jpgwhen they did the photos for his book, he was surprised that everyone devoured a big bowl of tropical fruit salad with sriracha-sesame vinaigrette.

Clemens, 26, a California-based culinary school grad, came up with endless dishes on which to add some sauce, including grits, cornbread, butter, sour cream, and salt.

He said that the sauce is popular all over Thailand and Vietnam. One Thai brand he particularly likes is called Shark, which has a sweetness plus a kick.

"Rooster sauce," as the one from Huy Fong Foods is known (pictured on left), was once distributed to Asian markets and restaurants only. Now you see it on the condiment tray in every cafeteria.


Tropical fruit salad with sriracha-sesame vinaigrette

Serves 6



1/4 cup toasted sesame oil

1/4 cup seasoned rice vinegar

1/2 cup honey

2 tablespoons sriracha

2 tablespoons white sesame seeds

1/4 teaspoon low-sodium soy sauce


1. In a bowl, combine the sesame oil, vinegar, honey, sriracha, sesame seeds, and soy sauce.

2. Whisk thoroughly; set aside.



1 medium pineapple, peeled, cored, and cubed

2 mangoes, peeled, cored, and cubed

1 papaya, peeled and cubed

2 bananas, peeled and sliced

2 kiwis, peeled, halved lengthwise, and sliced

1 pint strawberries, hulled and quartered

1/2 cup sweetened flakes coconut

Handful fresh mint leaves, cut into ribbons (for garnish)


1. In a large serving bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries.

2.  Add the dressing and toss gently.

3. Sprinkle with coconut and mint. Adapted from “The Sriracha Cookbook”

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.