Thai-style fruit salad
Apple, banana, papaya and mango in a creamy coconut, lime and chilli dressing
A sweet-and-savoury Thai fruit salad: crisp apple, banana, semi-ripe papaya and mango tossed in a coconut milk dressing sharpened with lime and warmed with fresh red chilli and a little red curry paste. Fresh coriander lifts it, and it is served chilled on lettuce leaves. Good as a starter, with a curry, or on its own on a hot day.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the fruit salad
For the coconut milk dressing
Method
0/4 doneStep 1: Mix 1 cup apple, 1 cup banana, 2 cups semi-ripe papaya, 1 cup semi-ripe mango and 2 tbsp fresh coriander leaves in a bowl. Keep aside.
Step 2: Whisk 1 cup coconut milk, 1 red chilli, 2 tbsp lime juice, 1 tbsp Thai red curry paste, 1 pinch salt and 2 tsp sugar together until smooth.
Step 3: Pour the dressing over the fruit and toss gently. Refrigerate for at least 30 minutes.
Step 4: Serve cold over 8 lettuce leaves.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thai-style fruit salad take?
- About 20 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of apple?
- Pears, same amount.
- What can I use instead of banana?
- Mango, same weight (in smoothies and shakes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
All-way potato salad
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.