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Mango, Cucumber, and Watermelon Salad Recipe

Off the Bookshelf: Arthur Potts Dawson's Savory Fruit Salad

When initially describing this salad to my dining partner tous les jours, his face wrinkled up in disgust, "fish sauce in a fruit salad? Ew!" Stubborn as I am, I ignored his skepticism, and carried on with the peeling, chopping, and slicing.

Shortly thereafter, I offered up a juicy bite of the finished product to the aforementioned naysayer, and watched on with slightly smug satisfaction. It was well worth the (minimal) effort. Salty and sweet, with a punch of heat, subtle umami qualities, and ample textural contrast, this salad will keep you guessing from bite to bite.

Once again, Arthur Potts Dawson has hit it out of the park. His newly released produce-heavy cookbook, Eat Your Vegetables, is full of novel flavor combinations that highlight the garden's bounty, and are sure to keep the creative culinary juices flowing. Flipping through its pages, I'm tempted left and right. From eggplant with parsley and lemon crostini to white gazpacho and a stunning leek tart with truffled goat cheese, I've bookmarked nearly every other page.

What do you think of savory-sweet flavor combinations? Do you love them, or hate 'em?

Cucumber, Watermelon and Mango Salad

Cucumber, Watermelon and Mango Salad

Cucumber, Watermelon, and Mango Salad Recipe


1 large seedless cucumber (14 ounces), peeled and cut into 1/4-inch chunks
2/3 small watermelon (14 ounces), peeled and cut into 1/4-inch chunks
1 to 1-1/2 mangoes (14 ounces), peeled and cut in 1/4-inch chunks
3 tablespoons mint, roughly chopped, plus extra leaves for garnish
2 medium serrano peppers, thinly sliced into rings
1 tablespoon fish sauce
1 tablespoon mirin
5 tablespoons neutral oil, such as canola or grapeseed
Flaky sea salt


  1. In the bottom of a large mixing bowl, combine 3 tablespoons mint, sliced serrano peppers, fish sauce, mirin and oil. Gently whisk with a fork.
  2. Add the roughly cubed cucumber, watermelon, and mango; toss gently with your hands to coat with the dressing. Add salt to taste (it may not need it, as fish sauce is very salty). Garnish with additional chopped mint leaves.

Serves 4-6.

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Join The Conversation
Susannah-Chen Susannah-Chen 3 years
I loved this salad! You're right: watermelon and fish sauce can be a match made in heaven.
Nicole-Perry Nicole-Perry 3 years
 @Nancy Einhart Ooh, that sounds amazing. I've recently become a shrimp fanatic (I used to have some textural issues with it, but got over it I guess). Can you share the recipe?
Grace-Hitchcock Grace-Hitchcock 3 years
This looks incredible and so refreshing. 
Nancy-Einhart Nancy-Einhart 3 years
I have a shrimp and mango salad that I adore, so I love the idea of putting fish sauce on some of my favorite summer produce. So pretty too.
Nicole-Perry Nicole-Perry 3 years
While I really enjoyed the combination of flavors/textures, I'd say that the mango was my favorite bite of the three, so you might even want to up the proportion of mango in the salad a bit — it plays especially nice with the heat from the serranos.
lauren lauren 3 years
Yum this looks delicious, I will be trying it out!
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