Fruit Salad with Fish Sauce Dressing

Funky, fermented fish sauce may not be the first thing you think to reach for when you want to use up your summer peaches and berries. But this fruit salad with fish sauce dressing proves that it’s a genius combo. The formula is endlessly adaptable: Try the citrusy, herby fish sauce dressing with cubed watermelon or cantaloupe, juicy heirloom tomatoes, ripe mango, sliced nectarines or even strawberries if that’s what you’ve got on hand.

The dressing is essentially a stripped-down nuoc cham, the Asian sauce traditionally made with fish sauce, lime juice, sugar, water, garlic and chiles. Skip the water, and you have a more concentrated sauce that’s closer to a vinaigrette, with just enough body to coat the fruit without drowning it. A handful of minced mint adds a cool herbal note, and a thinly sliced serrano delivers gentle heat that builds with each bite.

Ingredients for Fruit Salad with Fish Sauce Dressing

• Fish sauce: This fermented liquid is a staple of Vietnamese cuisine. Here it delivers a salty, umami-rich punch that makes the fruit’s sweetness pop. Look for bottles with a short ingredient list (ideally just anchovies, salt and water) for the best flavor.
• Brown sugar: Brown sugar balances the fish sauce’s salt and adds molasses-y depth. Pack it firmly into the measuring spoon so you get the full amount.
• Fresh lime juice: A squeeze of lime brightens the dressing and keeps the peaches from browning once sliced. Use fresh-squeezed juice, since bottled juice can taste a little flat.
• Fresh mint: Cooling mint cuts through the dressing’s salty-sweet intensity, tying the whole salad together.
• Peaches: Ripe summer peaches bring honeyed sweetness and a soft, juicy texture. Pick fragrant ones that give a little when pressed.
• Fresh blackberries: These berries add jammy bursts of tart-sweet flavor and a purple color that makes the salad look striking in the bowl. Give them a gentle rinse just before using them, since they can turn mushy quickly once they’re wet.
• Serrano pepper: Serrano brings a kick of heat that complements the fruit and fish sauce. Keep the seeds for a spicier flavor, or remove them for a milder flavor.

Directions

Step 1: Make the dressing and toss

In a large bowl, combine the fish sauce, brown sugar, lime juice and minced fresh mint until they’re well combined.

Add the peaches, blackberries and serrano pepper; toss to coat them in the sauce. Garnish the salad with additional fresh mint, if desired.

Fruit Salad with Fish Sauce Dressing Variations

• Swap the stone fruit: Substitute nectarines, plums or apricots for the peaches or use a mix of all three for a stone fruit medley.
• Try tropical fruit: Use mango, pineapple or papaya instead of peaches and blackberries to lean into the dish’s Southeast Asian roots.
• Add crunch: Top the salad with chopped roasted peanuts or cashews for a salty, toasty contrast to the soft fruit.
• Bring in herbs: Toss torn Thai basil or cilantro in with the mint for a complex herbal backbone.
• Dial up the heat: Swap in a Thai bird’s eye chile for the serrano, or add a drizzle of Sriracha for extra fire.
• Add an allium: Stir in a thinly sliced shallot or green onions for a sharp, oniony bite that balances the sweet fruit.

How to Store Fruit Salad with Fish Sauce Dressing

If you have leftovers, transfer them to an airtight container and refrigerate them. The peaches will soften and release more juice as they sit, so give the salad a gentle toss before serving it again.

How long will this fruit salad and dressing last?

This salad is best the day it’s made, while the fruit still has its crisp texture and the citrus in the dressing tastes fresh and bright. That said, leftovers will last about one to two days when stored in an airtight container in the refrigerator.

Fruit Salad with Fish Sauce Dressing Tips

What can you serve with fruit salad with fish sauce dressing?

This salad’s salty-sweet-spicy dressing makes it a natural match for grilled proteins, especially ones with a bit of char. Try it alongside grilled shrimp, Vietnamese pork chops or chicken satay. It also works as a fresh counterpoint to richer dishes like coconut rice, homemade egg rolls or a bowl of pho. For a light lunch, pile it over rice noodles or shredded butter lettuce and call it a meal.

Can you make the dressing without fish sauce?

You can make the dressing without fish sauce, though the flavor be very different. Swap soy sauce or coconut aminos for the fish sauce to keep the salty, umami backbone, and add an extra squeeze of lime to brighten things up. The result won’t have quite the same fermented funk, but it will still hit those salty-sweet-tangy notes.