Thai fruit salad with chilli


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Somehow a little bit of chilli will sneak into just about everything in Thailand, even a snack of fresh fruit. This tropical fruit salad is given a velvet-booted kick with a sweet syrup infused with ginger and chilli.


  • 200 g (7 oz) white sugar
  • 1 cup water
  • 1 tbsp grated ginger
  • 1 small red chilli, sliced
  • juice of one lime
  • 1 lime, sliced
  • 1 small bunch mint
  • 800 g ( lb) your choice of cherries, grapes, mangoes, stone fruit, strawberries, rambutan, lychees, melons, nectarine, paw paw, pineapple, cut and trimmed as appropriate
  • 1 extra lime
  • 1 extra red chilli


Dissolve sugar in water over gentle heat. Add ginger, chilli, lime, lime juice, and half the mint leaves and bring to the boil. Allow to bubble until it starts to turn a light golden colour and reduces in volume slightly. Cool and strain.

Toss fresh fruit pieces with remaining fresh mint leaves in the syrup and pile high on a platter or inside a glass bowl. Top with extra slices of lime, and an extra fresh chilli if you’re feeling racy.