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Thai fruit salad (Yum-pol-la-mai )

Name: Thai fruit salad (Yum-pol-la-mai )
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 100g strawberries, hulled and halved; 100g seedless red grapes, halved; 100g seedless green grapes, halved; 100g granny smith apple, chopped; 200g mango, diced; 60g cashew nuts, roughly chopped; Mint leaves to garnish; For the dressing; 1 banana (echalion) shallot, finely chopped; 1 small red chilli, finely chopped; 1 tbsp lime juice; 1 tbsp fish sauce (or light soy sauce for vegetarians); 1 tbsp honey, plus extra to drizzle; ¾ tsp Marmite or miso paste

By: Marni Xuto

Published: 9 Jan 25
Updated: 22 Jan 25

Thai fruit salad offers an addictive combination of sweet, savoury and salty flavours. Marni Xuto’s yum-pol-la-mai includes strawberries, grapes, mango and apples in an umami-rich lime and chilli dressing.

Marni says: “This dish is a kiss of sunshine. It’s vibrant, hopeful and full of surprises – who knew fruit and fish sauce could be such good friends? If you’re familiar with green papaya salad, this is its delightful sister.”

Growing up in Bangkok, Marni’s passion for cooking started at a young age. She’s lived in the UK for 20 years and is a recipe developer and blogger. Follow Marni on Instagram.

Loved this easy Thai dish? Try Marni’s tofu larb, too.

Easy
January 2025

Test kitchen approved

Serves 4
Prep time 10 min

Growing up in Bangkok, Marni’s passion for cooking started at a young age. She’s lived in the UK for 20 years and is a recipe developer and blogger. Follow Marni on Instagram.

Loved this easy Thai dish? Try Marni’s tofu larb, too.

Dairy-free

Nutrition: per serving

Calories: 201kcals
Fat: 8g (1.6g saturated)
Protein: 4.7g
Carbohydrates: 25g (23g sugars)
Fibre: 3.2g
Salt: 1g

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Ingredients

100g strawberries, hulled and halved
100g seedless red grapes, halved
100g seedless green grapes, halved
100g granny smith apple, chopped
200g mango, diced
60g cashew nuts, roughly chopped
Mint leaves to garnish

For the dressing

1 banana (echalion) shallot, finely chopped
1 small red chilli, finely chopped
1 tbsp lime juice
1 tbsp fish sauce (or light soy sauce for vegetarians)
1 tbsp honey, plus extra to drizzle
¾ tsp Marmite or miso paste

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Method

Tip all the chopped fruit into a large bowl. In a separate bowl, mix all the dressing ingredients together, then pour it over the fruit and mix until combined.
Sprinkle over the cashew nuts and garnish with mint leaves. Drizzle with a little more honey (if your honey is quite thick, microwave it briefly to loosen).