From “American Masala,” by Suvir Saran. Serves 6-8.
SALAD
2 pink grapefruits, peeled, pith sliced off, fruit divided into segments and segments cut in half
4 semiripe mangoes, peeled and chopped
1 ripe pineapple, peeled, cored and chopped
3 tablespoons sugar
VINAIGRETTE
2 tablespoons canola oil
2 tablespoons white wine, champagne or citrus vinegar
1/2 jalapeño, finely chopped
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh cilantro leaves
1/2 lime, zested and juiced
1 tablespoon sugar
Pinch of cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground peppercorns
Directions
To make salad, toss the grapefruit with the mangoes, pineapple and sugar in a large bowl. Cover with plastic wrap and refrigerate 1 hour.
To make the vinaigrette, whisk together the vinaigrette ingredients in a medium bowl. Pour over the fruit, toss to combine, and serve.
