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.