Fruit Salad with Palm Sugar Syrup

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

Yield: Makes 10 to 12 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 1.5%
  • Protein: 0.4g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 31g
  • Fiber: 0.8g
  • Sodium: 71mg
  • Cholesterol: 0.1mg


  • 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)


  1. 1. In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.
  2. 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. 3. Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes.
  4. 4. Up to 30 minutes before serving, mix syrup with fruit.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fruit Salad with Palm Sugar Syrup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy