Spicy Thai Fruit Salad


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 g (1 oz) finely sliced garlic
  • 50 g (2 oz) finely sliced shallots
  • 175 g (6 oz) green apples
  • 175 g (6 oz) medium oranges
  • 90 ml (3 fl oz) fresh lime juice
  • Β½ teaspoon salt
  • 1 teaspoon sugar
  • 400 g (14 oz) tinned lychees, drained


  • 50 g (2 oz) roasted peanuts, crushed
  • 1 large fresh red Thai chilli, seeded and shredded
  • handful fresh coriander leaves


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, peel the apples if you prefer, then core and slice them into thin wedges. Peel and slice the oranges into segments. Put the apples and oranges into a bowl and toss with half of the lime juice. Put the remaining lime juice into a small bowl, stir in the salt and sugar and when it has dissolved, add this to the apples and oranges. Now add the lychees and mix them gently together. Arrange the fruit in a deep dish or bowl and add the fried garlic, fried shallots, peanuts, chilli and coriander. Serve at once.