Courtesy of Jaden Hair, SteamyKitchen.com
1 tablespoon sea salt (use less if your sea salt is fine)
½ teaspoon (or more) coarsely chopped fresh chile of your choice
(note: if you enjoy the heat, use a more intense chile such as a serrano; for great flavor without the burn, try a milder pepper, an Anaheim or poblano)
1 to 2 starfruits
1 mango (you can use either ripe or unripened)
2 sprigs of fresh mint, leaves torn or very thinly sliced
In a mortar, add the salt and the chopped chile. Pound, grind, or smash away until the chile has released its oils. Your salt should be a pretty shade, now that it has been in contact with the pepper. Taste, and add more chopped chile, if needed. Slice the starfruit into ¼-inch-thick slices. Peel the mango and slice it into ¼-inch-thick slices. Toss with just a teaspoon of the fresh chile salt (less if you are using fine sea salt). Arrange the fruit on four plates and sprinkle the rest of the chile salt directly on the plates, so that each person can dip his or her fruit into more salt if desired. Top with the fresh mint.
Try the chile salt on watermelon, cantaloupe, or Asian pear.