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Fruit Salad with Palm Sugar Syrup

Yield Makes 10 to 12 servings
Notes: Make the spicy syrup for salad up to 3 days ahead; cover and chill. Wear kitchen gloves when handling fresh hot chilies.


  • 1/2 teaspoon anchovy paste
  • 1 1/2 cups (10 oz.) chopped palm sugar or firmly packed brown sugar
  • 1/4 cup liquid tamarind concentrate or lemon juice
  • 1 to 2 tablespoons thinly sliced fresh Thai or serrano chilies
  • 1/4 teaspoon salt
  • 6 to 8 cups bite-size pieces mixed fresh fruit (pineapple, mango, honeydew, seedless watermelon, star fruit, grapefruit or orange segments, unripe or ripe papaya, green apple)

Nutrition Information

  • calories 121
  • caloriesfromfat 1.5 %
  • protein 0.4 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 31 g
  • fiber 0.8 g
  • sodium 71 mg
  • cholesterol 0.1 mg

How to Make It

  1. In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.

  2. Add 1 cup water, palm sugar, tamarind concentrate, chilies, and salt. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is reduced to 1 cup, about 20 minutes.

  3. Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes.

  4. Up to 30 minutes before serving, mix syrup with fruit.

The Grand Hyatt Bali