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Serves 6

 

DRESSING

  * 1/4 cup toasted sesame oil
  * 1/4 cup seasoned rice vinegar
  * 1/2 cup honey
  * 2 tablespoons sriracha
  * 2 tablespoons white sesame seeds
  * 1/4 teaspoon low-sodium soy sauce

In a bowl, combine the sesame oil, vinegar, honey, sriracha, sesame seeds, and soy sauce. Whisk thoroughly; set aside.

 

SALAD
  * 1 medium pineapple, peeled, cored, and cubed
  * 2 mangoes, peeled, cored, and cubed
  * 1 papaya, peeled and cubed
  * 2 bananas, peeled and sliced
  * 2 kiwis, peeled, halved lengthwise, and sliced
  * 1 pint strawberries, hulled and quartered
  * 1/2 cup sweetened flakes coconut
  * Handful fresh mint leaves, cut into ribbons (for garnish)

In a large serving bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries. Add the dressing and toss gently.  Sprinkle with coconut and mint. 

Adapted from “The Sriracha Cookbook”

source: http://www.boston.com/lifestyle/food/dishing/2011/02/fruit_with_roos.html