Thai Fruit and Vegetable Salad

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This fruit salad is traditionally presented with the main course and serves as a cooler to counteract the heat of the chillies that will inevitably be present in the other dishes. It is a typically harmonious balance of flavours.


  • 1 small pineapple
  • 1 small mango, peeled and sliced
  • 1 green apple, cored and sliced


  1. Make the coconut dipping sauce. Spoon the coconut cream, sugar and boiling water into a screwtop jar. Add the chilli and fish sauces and lime juice, close tightly and shake to mix.

  2. Trim both ends of the pineapple with a serrated knife, then