Vietnamese fruit salad with mint and ginger

Tom Kime makes a vibrant and striking fruit salad combining the sweet flavours and crisp textures of South East Asian fruits for a refreshing treat
By Tom Kime
Vietnamese fruit salad with mint and ginger
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 ripe mango, diced
  • 1 ripe papaya, seeds removed and diced
  • 1/2 watermelon, seeds removed and flesh cut into lozenges
  • 3-4 mangosteens, segmented
  • 1 handfuls lychees, destoned and quartered
  • 1 handfuls rambutans, destoned and quartered

For the dressing

  • 20 mint leaves
  • 1 tbsp white sugar
  • 2 cm square chunk ginger, peeled
  • 1 orange, juice only


1. Place the prepared fruit into a large bowl.

2. For the dressing: in a food processor, place the picked mint leaves, sugar and the piece of ginger. Pulse until you have a smooth paste.

3. Add the orange juice and work until you have a smooth dressing. Pour over the fruits and mix gently together. It is now ready to serve.

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