Print

Som Tum Fruit (Som Tum Pol La Mai) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 57 reviews

Som Tum Fruit (Som Tum Pol La Mai) is a refreshing Thai fruit salad that combines a vibrant, tangy, and spicy dressing with fresh mixed fruits. This recipe features a perfect balance of flavors from palm sugar, fish sauce, lime juice, tamarind juice, and dried shrimp, garnished with roasted peanuts and chili flakes for crunch and heat. Ideal as a light appetizer or side dish, it’s quick to prepare and delightfully fresh.

Ingredients

Dressing Ingredients

  • 2 cloves garlic, peeled
  • 2 to 4 Thai chilies, adjust to taste
  • 2 tablespoons palm sugar, chopped or grated
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon tamarind juice
  • 2 teaspoons white sugar
  • 2 tablespoons dried shrimp
  • 1-2 tablespoons roasted peanuts, crushed
  • ½ teaspoon chili flakes, optional

Salad Ingredients

  • Mixed fresh fruit (such as green mango, apple, pineapple, or other preferred fruits), quantity as desired

Instructions

  1. Pound garlic and chilies: In a mortar and pestle, gently pound the peeled garlic cloves and Thai chilies until they are crushed and fragrant, releasing their aromatic flavors.
  2. Add palm sugar: Add the chopped or grated palm sugar to the mortar and pound lightly to break it down and combine well with the garlic and chilies.
  3. Add liquids: Pour in the fresh lime juice, fish sauce, and tamarind juice. Stir the mixture to dissolve the palm sugar completely and create a balanced, flavorful dressing.
  4. Add dried shrimp and sugar: Incorporate the dried shrimp and white sugar into the dressing. Lightly pound and stir to allow the shrimp to release their deep umami flavor into the sauce.
  5. Add peanuts and chili flakes: Mix in the crushed roasted peanuts and optional chili flakes, stirring to combine and add texture and extra heat to the dressing.
  6. Toss the fruit: Place your mixed fresh fruit in a large bowl. Pour the prepared dressing over the fruit and gently toss until all pieces are evenly coated. Be careful not to pound the fruit to maintain its fresh texture.
  7. Taste and adjust: Sample the salad and adjust the seasoning as needed by adding more lime juice for acidity, fish sauce for saltiness, or sugar for sweetness.
  8. Garnish and serve: Sprinkle additional crushed peanuts and chili flakes over the top just before serving for extra crunch and spice. Enjoy the fresh and vibrant Som Tum Fruit salad immediately.

Notes

  • Adjust the number of Thai chilies to control the spiciness according to your preference.
  • The fruit mix can be customized; traditional choices include green mango, pineapple, and apples.
  • Use fresh tamarind juice for an authentic tangy flavor, but concentrate or paste can be used if fresh is unavailable.
  • The salad is best served fresh to retain the crisp texture of the fruit.
  • To keep the texture crisp, avoid pounding or mashing the fruit during mixing.

Find it online: https://justsosavory.com/som-tum-fruit-som-tum-pol-la-mai-recipe/