This sun-kissed salad, called Sasamé, is very simple to prepare using oranges or juicy ripe pineapple cubes. A favourite on special occasions in our family, it is a hallmark of the coastal and Saraswat communities of India. I love the combination of palate-cleansing, sweet & sour fruit with a zingy mustard taste to it. The coconut gives an added texture. It is important to choose a good flavourful red coloured chilli/chilli powder for colour and its fragrance profile. I sometimes use Spanish or Hungarian chillies if I run out of the Indian varieties.

A great Vit-C shot in winters and refreshingly cool in the summers.

For 4 persons- 1tl=5ml/ 1 tbsp=15ml/1 cup=225ml

Ingredients

2 ½ cups peeled orange segments or 1x1 cm cubes of ripe pineapple
Salt to taste
2 tbsp jaggery/ palm/muscovado sugar
Grind the following ingredients to a fine paste:
2 Bedgi/Kashmiri /any mild red dry chilies (soaked in hot water)- or use ½ tsp mild/ paprika powder
1 ½ tsp black or yellow mustard seeds
3 tbsp fresh grated coconut (or desiccated coconut soaked in warm water for 15 mins)
¼ tsp turmeric powder or if available a few slices of fresh turmeric root when in season.
Use some water to make it into a fine smooth paste using a grinder or pestle & mortar.
Seasoning:
1 tbsp coconut oil
½ tsp mustard seeds
1 red chili broken in 3 pieces (remove seeds for a mild taste)
Few fresh or dried curry leaves

Instructions

1.Place the prepared fruit in a large bowl.
2.Add & mix in the salt, jaggery and coconut paste.
3.Prepare the seasoning.
4.Heat the coconut oil in a small pan.
5.Add mustard seeds & after they pop, add the curry leaves & red chili cut pieces.
6.Fry a few seconds for the chili to turn colour/release its flavour.
7.Pour all over the salad & gently mix through.
8.Cover for about 10 mins for the seasoning to infuse with the fruit mix.
9.Serve at room temperature, by itself or on a bed of crisp lettuce.