Spicy Mangosteen & Cucumber Salad

1. 1
   prep · ~10 min

   Prepare the mangosteen and vegetables.

   1.Using a sharp knife, score around the middle of each mangosteen and twist to open. Remove the white segments and discard the shell.

   2.Halve the cucumber lengthwise, then slice thinly into half-moons.

   3.Thinly slice the shallots and bird's eye chilies.

   4.Halve the cherry tomatoes.

   TIPUse a gentle sawing motion when cutting the mangosteen shell to avoid bruising the delicate flesh inside.
2. 2
   mix · ~5 min

   Make the spicy lime dressing.

   1.In a small bowl, combine the minced garlic, sliced chili, coconut sugar, and a pinch of salt.

   2.Pound lightly with the back of a spoon to bruise the garlic and chili (or use a small mortar).

   3.Pour in the lime juice and fish sauce. Whisk well until the sugar is completely dissolved.

   TIPBruising the garlic and chili releases their oils, infusing the dressing with deeper flavor.
3. 3
   mix · ~2 min

   Toss the salad.

   1.In a large bowl, gently combine the mangosteen segments, cucumber, shallots, and cherry tomatoes.

   2.Drizzle the dressing over the fruit and vegetables.

   3.Add the torn mint and chopped coriander leaves.

   4.Toss everything very gently with clean hands or two spoons until just coated.

   TIPHandle the mangosteen segments as little as possible; they are fragile and will break apart if tossed too vigorously.
4. 4
   assemble · ~1 min

   Transfer to a serving plate.

   1.Pile the salad onto a serving platter or individual plates.

   2.Scatter the crushed roasted peanuts evenly over the top.
5. 5
   serve

   Serve immediately at room temperature.

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