Sonya™ apple Som Tum – Thai-style fruit salad

IngrediEnts

Salad:

1 Sonya apple cut into bite-size pieces

1 large tomato chopped or ½ cup of halved cherry tomatoes

½ cup of diced red or yellow papaya

½ cup of sliced cucumber, deseeded

Dressing:

1 garlic clove

Pinch of coarse salt

1 tbsp dried shrimp

1½ tbsp unsalted roasted peanuts

1 to 3 small bulls-eye (hot) chillies (to taste)

1½ tbsp lime juice

1 tbsp fish sauce

1½ tbsp. shaved palm sugar

½ lime cut into wedges

Dressing:

  • Place garlic and salt in a mortar and pestle and mash.
  • Add dried shrimp and 1tbsp of the peanuts, then crush to a coarse paste.
  • Add chillies and bruise (more pounding makes it more spicy if desired).
  • Add lime juice, sugar and fish sauce and mix until sugar is dissolved.
  • Taste and adjust for balance of sweet, sour and salty flavours.

Salad:

  • Place prepared salad ingredients in a large bowl.
  • Pour over dressing and toss to ensure an even coating.
  • Sprinkle with remaining ½ tbsp of peanuts.
  • Serve with lime wedges on the side.

Sonya™ apple and avocado salad

IngrediEnts

1 Sonya apple, cut into bite-size pieces

1 avocado, sliced

1 cup baby spinach leaves

1 cup red and green lettuce leaves, torn into pieces

Orange zest

Orange or lemon juice

1 cup of well-rinsed quinoa

Optional – toasted poppy orblack sesame seeds to garnish

  • Place 2 cups of hot water in a medium pot, add rinsed quinoa, a pinch of salt (optional) and bring to boil. Lower heat, then cook until water is absorbed (about 10-15 minutes). Fluff up with a fork and allow to cool.
  • Arrange quinoa and all other ingredients in two large bowls.
  • Top with a grating of orange zest.
  • Sprinkle with toasted poppy or black sesame seeds.
  • Before serving, squeeze lemon or orange juice over the salad, or drizzle with a dressing of your choice.
  • Serves 2

Sonya™ apple, cabbage and carrot salad

IngrediEnts

Salad:

1½ Sonya apples cut into bite-size pieces

2 cups of shredded red cabbage

1 cup shredded green cabbage or lettuce

1 cup shredded carrot

¾ cup seedless red grapes halved

½ cup fresh sprouts

A small handful of parsley or coriander leaves

1 small chilli finely sliced (optional)

Dressing:

2 tsp sesame oil

2½ tbsp fish sauce or soy sauce

¼ cup lemon or lime juice

1 tbsp of a neutral oil, such as rice bran oil

  • Add prepared salad ingredients to a large bowl and gently mix together.
  • Combine dressing ingredients thoroughly.
  • Pour dressing over salad and toss to evenly coat.
  • Serves - 2 (or 4 as small sides)