Cool and spicy

can go together in some creative dishes, says food reporter Lauren Delgado.

Ever crave a certain food or flavor? I find myself lately hankering for cool, spicy dishes: kimchi, pickled vegetables, salsa, etc.

Maybe it’s the occasional warm weather reminding me that summer is on its way. Or perhaps I’m testing out my developing love of fiery food.

In any case, join me on my quest for meals that pretend to cool you down, but instead leave you reaching for some milk.

■ Blueberry Salsa

Blueberry season is in full swing in Central Florida, so I figured my salsa would be a fun dish to share. This simple recipe was inspired by one that I found on MarthaStewart.com.

In a medium bowl, mix 2 cups of roughly chopped blueberries, ½ a diced red onion, a seeded and minced jalapeno, ¼ cup chopped basil leaves, 2 table-

spoons chopped cilantro, ½ teaspoon table salt and 1 tablespoon of lime juice. Let the mixture sit for a minute before serving with chicken, fish, tofu or chips.

■ Spicy Cucumber Salad

In a medium bowl, mix 2 teaspoons rice vinegar, 2 teaspoons gochujang, 1 teaspoon sesame oil, 1 teaspoon honey, 1 minced garlic clove, ½ teaspoon minced ginger root, and 1 teaspoon soy sauce. Taste the mixture, and adjust flavor to your taste. Add 2 thinly sliced cucumbers and ½ thinly sliced red onion to the mixture. You can find gochujang, a spicy chili paste, in the ethnic food aisle of many grocers.

■ Watermelon & Jalapeno Salad

Watermelon should just start its season, making this recipe particularly tasty. It comes from the Orlando Sentinel files, courtesy of Divas of Dish.

In large bowl, whisk 3 tablespoons lime juice, salt and pepper to taste, 1 teaspoon agave nectar and ½ tablespoon extra-virgin olive oil. Gently fold in 6-8 cups chopped watermelon, 1 or two thinly sliced jalapenos and 8 minced mint leaves. Season with salt and serve. ldelgado@ orlandosentinel.com