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Epicurious

Hot-and-Sour Fruit Salad

A variety of seasonal fruit on a platter.
Photograph by Shawn Michael Jones, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

For me, summers are synonymous with fresh fruit, and I grew up eating many versions of fruit salad tossed in a mix of chiles and tamarind-laced sauces. This recipe is an ode to these and other spicy fruit salads found across Asia, particularly Cambodia and Thailand. It’s made with whatever seasonal fruits you can find—just be sure to stick to 7 cups total—along with lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles. Fresh chiles have a punch-you-in-the-face pungency, which works well with acidic, salty, and sweet flavors.

What you’ll need

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