Fruit Salad, Thai-StyleFruit salad in Thailand can be very different than what we are used to in the United States.
One of the joys of traveling around Thailand is going to specific restaurants where you can get a dish unlike anything you find elsewhere. One of Kasma’s favorite Chiang Mai restaurants is Kaeng Ron Baan Suan, located outside of the city off the freeway near the Equestrian Club at the foot of Doi Suthep. It has a great listing of northern dishes seldom seen elsewhere. They have a fruit salad that is, perhaps, my favorite dish there.
Kasma has come up with her version of the recipe and teaches it in a couple of her advanced classes (one of the evening series, Set G, and in the weeklong Set 2D). She calls it Thai-Style Hot-and-Sour Mixed Fruit Salad (Dtam Ponlamai). You may notice that it has a word that also appears in Green Papaya Salad, or Som Dtam; they both have the word dtam, which means to pound, for some of the ingredients are pounded in a mortar and pestle.
Although her version in the U.S. uses different fruits than are found in Thailand, the basic flavors are the same. The fruit is flavored and complimented by garlic, chillies, dried shrimp, fish sauce, limes, palm sugar and interesting texture is added by long beans and carrots. I always look forward to the classes where it’s taught: it’s a wonderful thing to take a bite of a fruit salad and be surprised by flavors you would never think to add to fruit.
The Wednesday Photo is a new picture each week highlighting something of interest in Thailand. Click on the picture to see a larger version.