Thai Fruit and Vegetable Salad (Yam Chomphu) Recipes

Ingredients :

1 small pineapple

1 small mango, peeled and sliced

1 green apple, cored and sliced

6 ramboutans or lychees, peeled and stoned (pitted)

115g French beans, topped, tailed and halved

1 medium red onion, sliced

1 small cucumber, cut into short fingers

115g bean sprouts

2 spring onions (scallions), sliced

1 ripe tomato, quartered

225g bib or iceberg lettuce leaves

Coconut dipping Sauce

6 tsp coconut cream

2 tbsp sugar

5 tbsp boiling water

1/4 tsp chili sauce

1 tbsp fish sauce

juice of 1 lime

Method :

To make the coconut dipping sauce, measure the coconut, sugar and boiling water into a screw top jar. Add the chili and fish sauces and lime juice and shake. Trim both ends of the pineapple with a serrated knife, then cut away the outer skin. Remove the central core with an apple corer. Alternatively, cut the pineapple into 4 down the middle and remove the core with a knife. Roughly chop the pineapple and set aside with the other fruits. Bring a small saucepan of salted water to the boil and cook the beans for 3-4 minutes. Refresh under cold running water and set aside. To serve, arrange the fruits and vegetables into small heaps on a shallow bowl. Serve the coconut sauce separately as a dip.

Cooking Tip

Creamed coconut is sold in 200g or 7oz blocks and is available from large supermarkets and specialist food stores. In warm weather, creamed coconut should be stored in a cool place to keep it from softening.

This fruit salad is presented with the main course and serves as a cooler to counteract the heat of the chilies.

Serves 4 - 6

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