Sweet, tangy, spicy, and refreshing, Som Tum Fruit is a vibrant Thai fruit salad tossed in the classic som tum dressing of lime, fish sauce, chilies, and palm sugar. It is one of the most refreshing version of Thailand’s famous papaya salad.
If you enjoy bright Thai flavors, you might also like my refreshing Pomelo Salad with Shrimp (Yum Som O), crisp Green Mango Salad with Cashews, smoky Thai Spicy Grilled Corn Salad, or the bold chili dip Spicy Mango Dipping Sauce with Dried Shrimp.
In Thailand there are many variations of Som Tum. The most famous include Som Tum Isaan, the sweeter Som Tum Thai popular in Bangkok, and creative versions like this refreshing Som Tum Fruit made with tropical fruits.
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What Is Som Tum Fruit
Som Tum Pol La Mai is a Thai fruit version of the classic green papaya salad. Instead of shredded papaya, a colorful mix of fresh fruits is lightly tossed with a sweet, sour, salty, and spicy dressing.
Fruits are abundant in Thailand all year long, with the strong love of all things Som Tum, fruit som tum is an easy addition to the various som tum versions. And quite honestly, it's a great snack or as an appetizer starter.
Ingredients
These ingredients create the classic Thai balance of sweet, sour, salty, and spicy that makes Som Tum Fruit (Som Tum Pol La Mai) so addictive. Most of them are easy to find at Asian grocery stores.
Fruit Medley
You'll need a Fruit Medley (3 cups total) for this recipe. Use firm fruits with a slightly tart texture balance the spicy dressing.
- Pineapple. Sweet and juicy with bright tropical flavor.
- Watermelon. Adds refreshing sweetness and color.
- Green Apple. Crisp and slightly tart for contrast.
- Guava. Firm texture and mild sweetness that holds up well in salads.
- Mango. Ripe or slightly firm mango works well.
- Grapes. Add natural sweetness and juiciness.
- Jicama. Adds a starchy with a light touch of crispiness.
- Dragon fruit, strawberries, plum, pears, peaches, papaya, or pomelo also work well.
Dressing Ingredients
- Garlic. Adds savory depth. Crushing it in a mortar releases more flavor.
- Thai chilies. Small but very spicy chilies used in Thai salads. Adjust to taste. Serrano or Fresno chilies can substitute.
- Palm sugar. Traditional Thai sweetener with a light caramel flavor. Brown sugar or coconut sugar can substitute.
- Fish sauce. Salty umami seasoning that gives Thai salads their signature depth.
- Lime juice. Fresh lime juice provides the bright sour flavor.
- Tamarind juice. Adds tangy complexity. Tamarind concentrate works well. Extra lime juice can substitute.
- White sugar. Helps balance the sweet and sour flavors.
- Dried shrimp. Adds concentrated seafood flavor. Common in Som Tum but optional.
- Crushed peanuts. Adds crunch and nutty richness.
- Chili flakes. Optional for extra heat and color.
How To Make Som Tum Pol La Mai
- Pound garlic and chilies. Add garlic and Thai chilies to a mortar and pestle. Pound gently until crushed and fragrant.
- Add palm sugar. Add palm sugar and pound lightly to break it down and combine with the chilies and garlic.
- Add liquids. Add lime juice, fish sauce, and tamarind juice. Stir to dissolve the palm sugar and create a balanced dressing.
- Add dried shrimp and sugar. Add dried shrimp and white sugar. Lightly pound and stir so the shrimp release their flavor into the dressing.
- Add peanuts and chili flakes. Add crushed peanuts and chili flakes. Stir to combine.
- Toss the fruit. Place the mixed fruit in a large bowl. Pour the dressing over the fruit and gently toss until evenly coated. Avoid pounding the fruit. This version should stay light and fresh.
- Taste and adjust. Add more lime for acidity, fish sauce for saltiness, or sugar for sweetness.
- Garnish and serve. Add sprinkles peanuts and chili flakes as preferred before serving. Enjoy it fresh!
How to Serve
Som Tum Fruit is best eaten immediately. The fruit will release juices and soften if stored. It's a perfect snack or an an appetizer starter before a meal.
Suwanee's Kitchen Tips
- Use crisp fruits. Choose firm fruits so they hold their shape in the dressing.
- Use the watermelon rind flesh. The pale white part near the rind is firmer and slightly tangy, which works beautifully in this salad.
- Adjust the dressing to the fruit. Fruit sweetness changes by season. Taste and adjust lime juice or sugar to keep the balance of sweet, sour, salty, and spicy.
- Do not pound the fruit. Unlike green papaya som tum, gently toss the fruit with the dressing instead of pounding so the fruit stays fresh and juicy.
More Som Tum Recipes
- (Som Tum Pu Pla Ra). Isaan salad with pickled crab and Pla Ra.
- Som Tum Kai Kem. Papaya salad with creamy salted duck egg.
- Som Tum Mua. A hearty street style papaya salad with noodles and fermented flavors.
- Thai Bamboo Salad. Same dressig and flavor profile as Som Tum dressing.
FAQ
Yes. Omit dried shrimp and replace fish sauce with soy sauce or vegetarian fish sauce.
Traditionally yes, but the chili level can easily be adjusted.
It is traditional for Som Tum because it releases flavor from the garlic and chilies, but you can mince the ingredients and mix in a bowl.
Related and Pairing
Looking for other recipes like this? Try these delicious recipes too.
Som Tum Fruit (Som Tum Pol La Mai)
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
Sweet, tangy, spicy, and refreshing, Som Tum Fruit is a vibrant Thai fruit salad tossed in the classic som tum dressing of lime, fish sauce, chilies, and palm sugar. It is one of the most refreshing version of Thailand’s famous papaya salad.
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
Instructions
- Pound garlic and chilies. Add garlic and Thai chilies to a mortar and pestle. Pound gently until crushed and fragrant.
- Add palm sugar. Add palm sugar and pound lightly to break it down and combine with the chilies and garlic.
- Add liquids. Add lime juice, fish sauce, and tamarind juice. Stir to dissolve the palm sugar and create a balanced dressing.
- Add dried shrimp and sugar. Add dried shrimp and white sugar. Lightly pound and stir so the shrimp release their flavor into the dressing.
- Add peanuts and chili flakes. Add crushed peanuts and chili flakes. Stir to combine.
- Toss the fruit. Place the mixed fruit in a large bowl. Pour the dressing over the fruit and gently toss until evenly coated. Avoid pounding the fruit. This version should stay light and fresh.
- Taste and adjust. Add more lime for acidity, fish sauce for saltiness, or sugar for sweetness.
- Garnish and serve. Add sprinkles peanuts and chili flakes as preferred before serving. Enjoy it fresh!
Notes
- Use crisp fruits. Choose firm fruits so they hold their shape in the dressing.
- Use the watermelon rind flesh. The pale white part near the rind is firmer and slightly tangy, which works beautifully in this salad.
- Adjust the dressing to the fruit. Fruit sweetness changes by season. Taste and adjust lime juice or sugar to keep the balance of sweet, sour, salty, and spicy.
- Do not pound the fruit. Unlike green papaya som tum, gently toss the fruit with the dressing instead of pounding so the fruit stays fresh and juicy.
- Prep Time: 15 minutes
- Category: Thai salads
- Method: Salad
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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