A Thai Twist on Summer Fruit

Recipe

Thai Fruit Salsa

I mentioned that I was sad to say goodbye to the spring rhubarb in my last post, but let me tell you, I couldn't be happier to embrace the summer melons. Most of the time, I'm content - and even prefer - to eat fruit on its own, unadorned and uncomplicated by other flavors. This last weekend, though, we had a very belated birthday dinner for my good friend Kim, and I thought the occasion called for something a bit more unique than just a plain old bowl of fruit. Since we were having Thai curry for dinner, I was hoping this Thai-inspired fruit salsa would be the perfect complement. Dariush and I were both a little skeptical as I was putting the recipe together (I believe I recall him saying, "you're putting jalapeños in with the fruit?" while scrunching up his face), but in the end, all turned out well. The sweet tropical flavors of cantaloupe, mango, and strawberries combined with Thai-inspired notes like basil, jalapeño, and lime was incredibly refreshing on a warm, humid summer evening (...alright, I know it didn't get that hot this weekend in Minnesota, but seriously, in the kitchen? I was dying). It was a great accompaniment to our tofu curry, but I also see a bright future for this summer recipe alongside grilled chicken, pork, or fish. Now that we've gotten over our skepticism, I'm thinking this fruit salsa will be in regular rotation at our house for the next few months.