‘THIS IS A PERFECT SUMMER SALAD,’ says celebrated Franschhoek chef, Reuben Riffel. ‘I’ve been doing it for years without changing a thing, which is not usual for me. Some regulars order it every time they eat at my restaurant. It must have the ripest fruit in order to work properly.’ Banters may wince at the sugar in the dressing but you can reduce, substitute or simply leave it out – it still tastes amazing.
Pawpaw, melon and mango salad. | Photo: Craig Fraser
Find the recipe in Reuben’s award-winning recipe book Food is Time Travel (Quivertree Publications)
What you need
FOR THE SALAD
1 small pawpaw, peeled and cut into small cubes
2 ripe (but not overripe) mangoes, peeled and cut into small cubes
1 small head iceberg lettuce, shredded
1 small sweet summer melon, peeled and finely sliced
Fresh watercress leaves, to garnish
Fresh coriander leaves, to garnish
Mixed sprouts, to garnish
Alfalfa sprouts, to garnish
2 tbsp pine nuts
FOR THE DRESSING
2 tbsp black poppy seeds
1/2 cup freshly squeezed lime juice
4 tbsp Thai fish sauce
2 heaped tbsp caster sugar (reduce or leave out if necessary)
What you do
FOR THE SALAD
Mix the pawpaw and mango cubes together.
Divide shredded lettuce between 4 serving plates and place pawpaw and mango mix on top.
Arrange slices of melon around the sides and top with watercress and coriander leaves.
Scatter with sprouts and pine nuts and spoon over some dressing.
FOR THE DRESSING
Mix all ingredients together.
