NOT ANOTHER FRUIT SALAD

Fruit salad can be so much more than pale, squishy grapes, dyed red cherries and underripe melon.

- Melanie Kwan

With some choice seasonal produce and a few savoury twists, this summer staple can elevate and brighten any weekday meal. Inspired by flavours from around the globe, these four salads feature fresh and addictive combinations that are anything but ordinary.

Watermelon Kimchi

PREP 10 MIN; TOTAL 25 MIN

SERVES 4

A quick, high-summer recipe that should be eaten as soon as it's made, this salad makes a great side dish for a barbecue. Ice-cold watermelon is tossed with gochugaru (Korean dried chili flakes), fish sauce, garlic, scallions, ginger and lime juice for an instant sweet, sour, savoury and umami kimchi-no fermentation required.

500 g seedless watermelon

2 tbsp gochugaru

2 tsp fish sauce

¼ tsp salt

1 lime, juiced

1 green onion, thinly sliced

1 garlic clove, grated

1 tsp grated ginger

1 cup shredded or matchstick cut cucumber

1. Remove watermelon rind and cut flesh into 1-in. cubes. Place in a large bowl and freeze for 15 min. (Or refrigerate until chilled.)

2. Just before serving, combine gochugaru with fish sauce and salt in another large bowl. Stir in lime juice, green onion, garlic, and ginger until a bright red paste forms. Add watermelon and cucumber. Toss until well coated. Serve immediately.

Cherry Salad with Olives and Walnuts

PREP 10 MIN; TOTAL 3 HRS 40 MIN

SERVES 4