Chili-salt, a fruit booster

What are you still doing up, young lady? (I have an excuse: I work nights) I’ll have to give this one a try. Is that pineapple in the first photo? I’ll bet it’d be good with mango as well…

i love this idea
thank you
i’ve done the salt thing – great on oranges
but never thought to add the sugar and chili
this could become a staple around here

I suddenly have a craving for green mango…

i want a bowl of this and a whole, fresh pineapple for lunch. i would be o so happy.

There’s a version of this in Mexican cooking as well. But I think they omit the sugar, using just chili powder and salt.

I just remembered – sometimes fresh lime replaces the sugar.

Can you make bigger batches of this and store the salt? I assume you can but maybe you have to dry the mixture out first? Thoughts/advice appreciated, thanks!

avec de la mangue verte, miam ! Dans le meme esprit à la Réunion aussi, mais sans le sucre. Je n’avais jamais pensé à le piler au mortier, voila pourquoi je ne retrouvais pas le gout !

Half a ripe mango tossed in sweet soy (kichap manis) & a judicious sprinkle, read a ton of this on it & oh my God,……

Oh! I thought it was always chili powder, not fresh chili!

Ooh, I miss this, and fruit vendors in Thailand. Would you be able to answer a quick Thai fruit question? I’m not sure about the name of one of my favorite fruits that I tried while I was living in Bangkok. It was about the size and shape of a guava, but wasn’t cut up into individual slices–it came hacked, but still whole. The flesh was semi-crunchy and intensely bitter, but the core of the fruit was the sweetest, creamiest custard. “Custard apple” sounds about right, but since I bought it off the street, I was never sure what it looked like with skin.

I find the idea of sugar on fruit a bit like cheating, but I do love to eat almost any fruit with a shaker of powdered ginger on hand. Especially tropicals like mango and papaya.
And on the other end of the spectrum, a squeeze of lime does wonders for those mangoes that are too sweet.
http://www.teaandfood.blogspot.com

Amazing, I just sat down to look at the blogs, and yours first, with a big bowl of freshly cut pineapple! So I just tried it, but had to use cayenne powder because I don’t have any chili’s on hand. Very interesting! I think it would be great at a party. I’ll try again with fresh chili for the next pineapple. Thanks!

Another variation is fish sauce instead of salt; especially with slices of green mango or green papaya, but also nice with ripe fruit (especially pineapple)

Ah – It just brings me childhood memories. During the season my grandma works on a strawberry batch, with every visit she comes with buckets full. My mom would usually slice them into quarters and put the same ingredients you noted together – makes a good dessert. However mama also add on unhealthy MSG to top it off.

I just discovered your blog and I’m so glad – it’s great fun! Thanks! Nan

You should also try eating green mangoes with fish sauce mixed with sugar and chillies. Yummo !

Oh lovely! I’ll have to try this.

I just read about this somewhere else as well, so now I’m doubly intrigued to try it. Just not sure on what, but it look delicious!

Brings back the memory. It’s mouth watering.

What a great idea! I’m not a huge fruit eater–I always think of it as breakfast food–but this livens it up a bit as a midday snack!

We use a latin american spice mix called Tajin on fruit. It is basically kosher salt, chile pepper and lime zest. I’ve told myself I will make my own next time I run out but we will see!

We use a latin american spice mix called Tajin on fruit. It is basically kosher salt, chile pepper and lime zest. I’ve told myself I will make my own next time I run out but we will see!

I agree about the mango and fish sauce comment …amazing stuff. Fish sauce should be thickened with white sugar until it reaches a syrup like consistency and fresh chilis should be chopped into the mix. Add a nice, un-ripe mango, and you’ve got all the best flavors going on…salty, sweet, spicy, and super sour! Umami overload.

is that fine salt or coarse salt? i love fruits with sour plum powder… learned that trick in singapore. but i do sometimes eat green mangoes with spicy-soy-vinegar dip that’s sold on street corners when i visit my aunt in the mountain province. here in manila. it’s fermented shrimp past – salty or spicy.

is that fine salt or coarse salt? i love fruits with sour plum powder… learned that trick in singapore. but i do sometimes eat green mangoes with spicy-soy-vinegar dip that’s sold on street corners when i visit my aunt in the mountain province. here in manila. it’s fermented shrimp paste – salty or spicy.

you should try a blend of fish sauce and sugar. it’s roughly a 2 to 1 ratio. or just add the sugar until you get a syrupy consistency. a great sauce with green unripened mangoes.

I just left Bangkok after a wonderful few days, and one of the highlights was fruit (unripe mango) dipped in a spicy-sweet chili mix that I bought at the Tha Tien ferry terminal market near the Grand Palace. Is this recipe going to produce that spice paste? If not, do you know a recipe for it, or the name so I can do my own search so I can make it!?

hi
does this still work using dried chili?

thank you for your article. i find it after to 1 month… good evening.

thank you for your article. i find it after to 1 month… good evening…

omg! omg omgomgomgomg! so i stumbled across someone else’s food blog, where she mentioned someone named Pim. I thought to myself–that is a Thai name if I’ve ever heard one! And sure enough, I’m so delighted to find someone who actually has authentic thai recipes online. I am Thai too! You describe yourself as too eastern for the West and too western for the East and I can totally relate. I guess as soon as I saw this post I just got really excited. I live in Hawaii now so there is always plenty of fresh fruit. When all else fails, i resort to my chili-salt-sugar mixture and it brings me right back home. everyone here thinks i’m strange for eating mangos or pineapples before they’ve ripened, and especially strange for dipping them in this concoction. but i love it. and i’m so glad to have found someone else in the western hemisphere who loves it too!

The pictures say it all, what a wonderful party this is! Great job!

if you don’t have fresh peppers you can use red pepper flakes (to taste) and add a sprinkle of water for a bit of moisture. It’s not quite as good but will save you a trip to the market!

Nicely written, reinvigorates the humble pineapple and transports you back to your hols !