Sour and Spicy! Khmer Fruit Salad with 30 Kinds of Dipping Sauce & Mixed Salt! Cambodian Street Food

Peel and julienne the papaya and mango into thin strips.

Chop the pineapple into small cubes.

Slice the banana into rounds.

Grate the coconut and set aside.

In a bowl, combine the papaya, mango, pineapple, and banana.

In a separate bowl, whisk together lime juice, fish sauce, sugar, and salt until dissolved.

Pour the dressing over the fruit mixture and toss gently to combine.

Sprinkle grated coconut over the top of the salad.

Chop peanuts and sprinkle them over the salad.

Finely chop cilantro and chili, then add to the salad.

Toss the salad gently to mix all ingredients evenly.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Spice Level:

Allergens