Watermelon & Peach Som Tum Salad
This vibrant salad is a modern take on the traditional Thai green papaya salad, replacing the papaya with juicy watermelon and peaches for a sweet, refreshing twist. Paired with aromatic herbs, spicy birdseye chillies, and a tangy lime dressing, it’s a bold, flavour-packed dish perfect for summer.
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Watermelon & Peach Som Tum Salad
Servings: 4 Servings
A vibrant, sweet and spicy take on the traditional Thai green papaya salad, using fresh stone fruits and aromatic herbs for a unique twist.
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Ingredients
- 1/8 watermelon cut into pieces
- 3 peaches cut into pieces.
- 1/2 bunch coriander
- 1/2 bunch Thai basil
- 2 minced garlic cloves
- 3 chopped birdseye chillies
- 40 g palm sugar
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 1/2 cup roasted peanuts
Instructions
- Begin the dressing by gently heating the palm sugar with the fish sauce to dissolve the sugar completely, creating a light caramel base. Add lime juice gradually to balance the sweetness and saltiness, adjusting as necessary.
- Stir the garlic and chillies into the warm dressing.
- Pick and wash the herbs. Use Thai basil if available; otherwise, regular basil will suffice. Tear the leaves roughly by hand rather than chopping, to preserve their structure and aroma.
- Combine the chopped fruit with the dressing, folding gently to avoid breaking the pieces. Add the torn herbs and continue folding until evenly distributed.
- Finish by plating the salad and sprinkling a generous amount of roasted peanuts over the top for crunch and richness.
