Spicy Thai Fruit Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Thailand is a tropical paradise for fruits and it is not surprising to see all varieties eaten and used for culinary purposes. I especially like this unusual fruit salad, which can be served as a refreshing starter.


  • 300 ml (10 fl oz) groundnut (peanut) oil
  • 25


Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, turn the heat down and deep-fry the garlic and shallots for 3–4 minutes or until they are golden brown. Make sure they don’t burn. Remove with a slotted spoon and drain on kitchen paper. The oil can be saved and used for future cooking purposes.

Using a sharp knife,