Yum Polamai (Thai Spicy Fruit Salad) – Sweet, Tangy, and Fiery

Yum Polamai is a Thai fruit salad that surprises you in the best way. It’s sweet, salty, sour, and spicy all at once, with bright fruit and a punchy dressing that wakes up your taste buds. Think juicy pineapple, crisp apple, and cool cucumber tossed in a lime-chili dressing with a hint of fish sauce.

It’s refreshing, bold, and incredibly simple to make. Serve it as a side, a light lunch, or a party dish that everyone will talk about.

What Makes This Special

Yum Polamai combines fruits you already know with flavors you might not expect. The dressing isn’t creamy or heavy—it’s light, zesty, and full of character.

You get crunch, juiciness, and heat in each bite, which makes it more satisfying than a typical fruit salad. It also adapts easily: swap in seasonal fruit, make it vegan, or adjust the spice level without losing its spirit.

Ingredients

• Fruits (about 6–7 cups total, bite-sized):
  • 1 cup pineapple, ripe but firm
  • 1 cup green mango or firm ripe mango
  • 1 cup apple (Granny Smith or Honeycrisp), cored
  • 1 cup seedless grapes or cherry tomatoes
  • 1 cup cucumber, deseeded
  • 1 cup pomelo or orange segments (optional but lovely)
  • 1 ripe but firm papaya or melon, about 1 cup (optional)
• Dressing:
  • 3 tablespoons fresh lime juice
  • 1–1.5 tablespoons fish sauce (start with 1, add to taste)
  • 1 tablespoon palm sugar or light brown sugar (adjust to taste)
  • 2–3 Thai bird’s eye chilies, thinly sliced (or 1 jalapeño, seeded, for milder heat)
  • 1 small clove garlic, finely grated or minced
  • 1 tablespoon tamarind concentrate (optional, for extra tang)
• Add-ins and Garnish:
  • 2 tablespoons roasted peanuts or cashews, roughly chopped
  • 1 tablespoon dried shrimp, pounded (optional but authentic)
  • Fresh cilantro or mint leaves
  • Pinch of toasted sesame seeds or crispy shallots (optional)

Instructions

1. Prep the fruit. Wash, peel if needed, and cut into bite-sized pieces. Aim for uniform chunks so the dressing coats evenly and every bite feels balanced.
2. Pat dry. Excess water dulls the dressing. Gently pat the fruit with paper towels to remove surface moisture, especially the cucumber and melon.
3. Make the dressing. In a small bowl, whisk lime juice, fish sauce, sugar, chilies, garlic, and tamarind (if using). Stir until the sugar dissolves. Taste and adjust: it should be bright, sweet-sour, and salty with a clean chili kick.
4. Toss lightly. In a large bowl, add the fruit. Pour in about two-thirds of the dressing and toss gently with a spatula or clean hands. You want a light, even coat without bruising the fruit.
5. Season and finish. Add dried shrimp (if using) and half the nuts. Toss again. Taste and add more dressing if needed. The flavors should pop but not pool at the bottom.
6. Plate and garnish. Transfer to a serving platter. Top with the remaining nuts, herbs, and optional sesame seeds or crispy shallots.Serve right away for peak crunch and freshness.

How to Store

• Short-term: Keep the dressed salad in an airtight container in the fridge for up to 6 hours. It will release some juices, but it still tastes great.
• Best method: Store fruit and dressing separately for up to 24 hours. Toss just before serving.
• Nuts and herbs: Keep them separate in small containers and add at the last minute to retain crunch and aroma.

Health Benefits

• Vitamins and antioxidants: Pineapple, mango, citrus, and grapes deliver vitamin C, beta-carotene, and polyphenols that support immunity and skin health.
• Hydration and fiber: High-water fruits and cucumber help hydration.Fiber from apple, mango, and pomelo supports digestion and steady energy.
• Light but satisfying: The dressing is low in oil and relies on lime and aromatics, keeping the salad bright without heaviness.
• Protein boost (optional): Dried shrimp and peanuts add protein and minerals, making this more filling and balanced.

What Not to Do

• Don’t overripe your fruit. Super-soft fruits can turn mushy and watery. Choose firm-ripe options for clean cuts and better texture.
• Don’t drown the salad. Too much dressing pools at the bottom and softens everything. Add gradually, toss, and taste.
• Don’t skip balancing the flavors. If it’s too sour, add a touch more sugar.If it’s flat, add a splash of fish sauce or a pinch of salt. Balance is the magic.
• Don’t toss too early. Dress just before serving to keep the fruit crisp and the herbs bright.

Alternatives

• Vegan version: Replace fish sauce with soy sauce or a vegan fish sauce. Add a splash of rice vinegar for extra depth.
• No fresh chilies? Use red pepper flakes or a mild chili crisp.Start small and build up.
• Fruit swaps: Try kiwi, strawberries, firm pears, jicama, or watermelon. Keep a mix of sweet, tart, and crunchy for balance.
• Nut-free: Use toasted pumpkin seeds or crispy fried shallots for crunch.
• Protein add-ons: Grilled shrimp, tofu, or poached chicken turn this into a light meal.
• Herb twists: Swap cilantro for mint or Thai basil. Each brings a different kind of freshness.

FAQ

How spicy should Yum Polamai be?

It’s up to you.

Traditionally, it has a noticeable kick, but you can use fewer chilies or remove the seeds for a milder version. Aim for a gentle warmth that complements the fruit, not a burn that overwhelms it.

Can I make it ahead of time?

You can prep the fruits and dressing ahead, but don’t toss them together until just before serving. This keeps the textures crisp and the flavors bright.

What if I don’t have palm sugar?

Light brown sugar, coconut sugar, or even white sugar will work.

Start with a little less and adjust to taste, since sweetness levels vary.

Is fish sauce necessary?

It adds a deep, savory note that balances the sweetness, but it’s not mandatory. Use soy sauce or a vegan fish sauce if you prefer a plant-based option.

Which fruits are best for beginners?

Pineapple, apple, cucumber, and grapes or cherry tomatoes are easy and reliable. Add mango or pomelo when you feel more confident with balancing the dressing.

Can I use bottled lime juice?

Fresh lime juice tastes brighter and cleaner.

If you must use bottled, choose a good-quality brand and add a bit more zest or a touch of rice vinegar to lift the flavor.

What should the final taste be like?

It should hit sweet, sour, salty, and spicy in harmony, with a refreshing finish. If one note stands out too much, tweak the dressing until it feels balanced.

How do I keep apples from browning?

Toss cut apples with a teaspoon of lime juice as you prep them. This adds flavor and slows oxidation.

Can kids eat this?

Yes—just reduce or omit the chilies.

You can serve a mild portion for kids and offer extra chili on the side for adults.

What can I serve with it?

It pairs well with grilled meats, sticky rice, lemongrass chicken, or as a bright counterpoint to rich dishes like Thai curries.

Final Thoughts

Yum Polamai is all about contrast: juicy fruit, bold dressing, and fresh herbs coming together in minutes. Once you get the hang of balancing sweet, sour, salty, and spicy, you can tweak it to fit any season or occasion. Keep the fruit firm, the dressing lively, and the portions generous—you’ll be surprised how fast it disappears.

It’s a salad that feels like sunshine with a little spark.