Authentic Thai Fruit Salad (Som Tam Ponlamai) Recipe

Ingredients

1 cup of sliced mixed fruit (papaya, pineapple, apple, and grapes)
1 medium-sized tomato, sliced
2 Thai bird chilies (adjust the amount for desired spiciness)
2 cloves of garlic
2 tablespoons of fresh lime juice
1 tablespoon of fish sauce (opt for a soy sauce for a vegan version)
1 tablespoon of palm sugar (can be substituted with brown sugar)
2 tablespoons of roasted peanuts
Fresh cilantro leaves for garnishing

Steps and instructions

Peel and slice the mixed fruits and place them in a large bowl.
In a mortar, pound the garlic and chilies together to form a paste.
Add the palm sugar to the mortar and continue to pound until the sugar is dissolved.
Stir in the fish sauce and lime juice. Adjust the taste as required, it should be a balance of sweet, sour, salty, and spicy.
Pour the dressing over the sliced fruits and mix well ensuring all the fruits are coated with the dressing.
Add the sliced tomatoes and gently stir them in.
Transfer the salad to a serving dish, sprinkle the roasted peanuts on top, and garnish with fresh cilantro leaves.
Enjoy your Som Tam Ponlamai immediately for a refreshing and healthy dish.

Tools for making

Knife - For slicing the fruits and vegetables.
Mortar and Pestle - To pound the garlic and chilies into a paste and dissolve the palm sugar.
Bowl - To mix the sliced fruits and dressing together.
Serving Dish - To present the Som Tam Ponlamai salad.

Recipe variations

Substitute the mixed fruit with your favorite combination of fruits such as mango, watermelon, or pears.
Add some crunchy vegetables like julienned carrots or shredded cabbage to the salad.
For a vegetarian or vegan version, replace fish sauce with soy sauce or tamari.
Add a twist of freshness by throwing in some mint leaves or Thai basil.
For a spicier kick, increase the amount of Thai bird chilies or add a dash of chili flakes.
For a protein-packed variation, add grilled shrimp, cooked chicken, or tofu cubes to the salad.
Experiment with the dressing by adding a splash of rice vinegar or a teaspoon of sesame oil.
Garnish the salad with some crushed crispy fried shallots for an extra crunch.

Recipe overview

Som Tam Ponlamai is a vibrant, zesty Thai fruit salad that's a delightful twist on the traditional Som Tam (papaya salad). This version incorporates a medley of fruits like papaya, pineapple, apple, and grapes, and is dressed with a tantalizing blend of fish sauce, lime juice, chilies, and palm sugar. It's finished off with a sprinkling of roasted peanuts and a garnish of fresh cilantro leaves. This salad is a delightful mix of sweet, sour, salty, and spicy flavors that are sure to awaken your senses. The preparation is simple and straightforward, making it a perfect choice for a quick, nutritious snack or a colorful side dish. Enjoy making this refreshing and healthy dish and let it transport you to the vibrant streets of Thailand!

Common questions

Can I use other fruits instead of the ones mentioned in the recipe?
Yes, you can use other fruits of your choice. However, it is recommended to use a combination of fruits that provide a balance of flavors and textures.
How spicy is this salad?
The level of spiciness can be adjusted according to your preference. The recipe calls for Thai bird chilies, but you can add more or less depending on how spicy you like it.
Can I make this salad in advance?
It is best to prepare and serve Som Tam Ponlamai immediately to retain the freshness and crispness of the fruits. If made in advance, the fruits may release water and become soggy.
What can I substitute for fish sauce to make it vegetarian/vegan?
If you prefer a vegetarian or vegan version, you can substitute the fish sauce with soy sauce or a vegan fish sauce alternative.
Can I omit the palm sugar?
If you don't have palm sugar, you can substitute it with an equal amount of brown sugar or any other sweetener of your choice.

Serving dishes and utensils

Knife - A sharp knife for slicing the fruits and vegetables.
Mortar and Pestle - Used to pound the garlic and chilies to make the dressing paste.
Mixing Bowl - A large bowl for mixing the fruits and dressing together.
Serving Dish - A dish to present and serve the Som Tam Ponlamai salad.
Spoon or Tongs - Utensils for mixing and serving the salad.
Chopping Board - A sturdy surface for cutting and chopping the ingredients.

Origin stories

Som Tam Ponlamai, a colorful and flavorful creation, derives from the culinary heart of Thailand, a country renowned for its vibrant street food culture. The traditional version of this dish, known as Som Tam Thai, primarily features green papaya. However, in Som Tam Ponlamai, an assortment of fruits replaces the papaya, offering a delicious twist and yielding a refreshing salad that's both sweet and spicy. Infused with the flavors of fish sauce, palm sugar, lime, and chilies, it encapsulates the essence of Thai cuisine, which seeks a harmonious blend of all taste sensations. This dish, like Thailand itself, is a testament to the beauty of diversity, inviting everyone to enjoy its blend of textures, flavors, and vibrant colors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.