Serves
INGREDIENTS
1 small pineapple
1 small mango, peeled and sliced
1 green apple, cored and sliced
6 ramboutans or lychees, peeled and stoned(pitted)
115g/4oz French beans, topped, tailed and halved
1 medium red onion, sliced
1 small cucumber, cut into short fingers
115g/4oz bean sprouts
2 spring onions (scallions), sliced
1 ripe tomato, quartered
225g/8oz cos, bib or iceberg lettuce leaves
Coconut dipping sauce
6 tsp coconut cream
2 tbsp sugar
5 tbsp boiling water
1/4 tsp chilli sauce
1 tbsp fish sauce
juice of 1 lime
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Thai Fruit and Vegetable Salad
To make the coconut dipping sauce, measure the coconut, sugar and boiling water into a screw-top jar. Add the chilli and fish sauces and lime juice and shake.
Trim both ends of the pineapple with a serrated knife, then cut away the outer skin. Remove the central core with an apple corer.
Alternatively, cut the pineapple into 4 down the middle and remove the core with a knife. Roughly chop the pineapple and set aside with the other fruits.
Bring a small saucepan of salted water the boil and cook the beans for 3-minutes. Refresh under cold running wa| and set aside. To serve,
arrange the fruits ar vegetables into small heaps on a shallow bow Serve the coconut sauce separately as a dip.
Cooks Tip
Creamed coconut is sold in 200g/7oz blocks and is available from large supermarkets and specialist food stores. In warm weather, creamed coconut should be stored in a cool place to keep it from softening.
