I consider myself really lucky to be born in a tropical region. I love my fruits and vegetables and here in southern India we are blessed with a variety of them throughout the year!
I am right now at my mother’s place in a small town called Puttur, near Mangalore in Southern India. We are in a hilly region in between the Coast and the Western Ghats. Some of the fruits grown here are very unique to this region and I am not sure if they are available in other parts of the world. Sweet water apple is one such fruits which we grew up eating. If you haven’t seen or heard about this fruit read more here. This fruit is also grown in some other South East Asia countries and I am sure it will be exported to the western countries as an exotic Asian fruit.
This particular variety I have used in the recipe grows in summer. It is pink/red in colour, tastes sweet, tangy, crunchy and juicy. Doesn’t that sound mouth watering? Make sure you try it the next time you see it in your fruit shop.
Though we never really cook this fruit I felt that it can lend itself well in a salad. I tried a simple salad with this fruit and mango, all fresh from the garden! I used a half ripe mango as I wanted a good combination of sweet and sour taste but I am pretty sure even fully ripe sweet mango will be great in this recipe. I also added some finely chopped shallots and fresh green chili. This salad is crunchy, sweet and sour with a tiny hint of spice from the green chili. I gave this an Indian touch with a coconut oil and mustard seed tempering but feel free to use a splash of olive oil or vinaigrette for a different taste.
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- Sweet water apple – 12-14
- Green half ripe mango – 1
- Shallots – 2
- Green chili – 1 (optional)
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Tempering:[/typography]
- Mustard seeds
Cut sweet water apple into small cubes of ½ cm. Peel and cut mangoes also into same size cubes. Finely chop the shallots and the green chili and toss everything together.
For tempering – Heat oil in a pan, add mustard seeds. When they start spluttering turn off the heat and add it to the salad.