It’s been a bit gray since I returned from Hawaii, so I’ve been feeling kind of gray as well. Winters in San Diego are a real thing (people say we don’t have seasons, but we do) they’re just a bit different than the rest of the country. We don’t have to shovel snow or bundle up in boots and coats, both things I do not miss at all, but we also don’t usually have to warm up from the inside out with things like soup and hot cocoa, which I do often miss.
Brightening up a winter day in San Diego for me means adding a little spice to a tropical fruit salad. If you didn’t know, Korean pears are in season right now, and my friends at Melissa’s Produce were generous enough to send me a box. Like my favorite flower, ranunculus, Korean pears are something I look forward to every single year. If you’ve never had one, they’re like a super crunchy, milder version of a regular pear.
On this particular gray and gloomy day, I combined Korean pears with my all time favorite food, pineapple, and some classic Thai flavors to make an awesomely textured, and perfectly spicy Thai fruit salad. The Hubs “doesn’t eat fruit”, so I got to enjoy this all by myself. It was so comforting, and cleared up my sinuses. (Win!)
Now that my spirits are lifted, I guess it’s time to get back to work. It’s funny how food can do that for you sometimes. Here’s hoping to see some sunshine today as well.
- 1 teaspoon fish sauce
- juice from 2 limes
- a pinch of Sugar
- 1 Thai chili, thinly sliced
- 1 teaspoon Gourmet Garden Thai stir in seasoning
- 1 Korean pear, cut into 1 inch chunks
- ½ a pineapple, cut into 1 inch chunks
- 1 large carrot, shredded
- 1 cup grapes, halved,
- ½ cup cilantro, roughly chopped
- ¼ cup coarsely chopped unsalted roasted peanuts
- To make the dressing, whisk together fish sauce, lime juice, sugar, Gourmet Garden seasoning and Thai chili in a small bowl.
- In a large bowl combine Korean pear, pineapple, grapes and carrots. Drizzle with dressing and toss to combine. Stir in cilantro and peanuts.