I was reminded of this classic Thai dish at Viand, when Annita Potter served a simple pre-dessert of pomelo segments alongside a little mound of ground salt, sugar, chilli and kaffir lime. I’ve bought sliced pineapple from Asian grocery stores with a little pod of the salt-sugar-chilli combo, but the addition of kaffir lime was new to me, so thanks for the inspiration Annita. Spicy Thai salt is a great way to dress up pineapple, green mango, watermelon, pomelo or almost any fruit you like. You need a slightly sweet wine with this after-dinner treat, nothing too sticky, di Lusso’s late-picked picolit (a northern Italian grape) works perfectly.
Serves as many as you like
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