In an interview with "The Sriracha Cookbook" author Randy Clemens, he told me that when 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
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”
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ContributorsSheryl 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.