Any seasonal fruits can be used with this Thai ingredient...lemongrass.
3 Tbs. (40 g) organic date sugar or firmly packed light or dark organic brown sugar
Som Tum (Thai)
4 Servings
5 cups (1135 g) sliced or cubed assorted fresh organic fruit in season*
3 Tbs. (40 g) organic date sugar or firmly packed light or dark organic brown sugar
2-3 Tbs. (30-45 ml) freshly squeezed organic lime juice or to taste
1 Tbs. (15 ml) chopped lemongrass (essential in Thai food)
2/3 cup (160 ml) chopped fresh mint or 2 Tbs. (30 ml) dried mint
zest of 2 organic limes
1. Combine sugar and lime juice in a small bowl. Stir until the sugar dissolves.
2. Pour over the fruit and toss to coat.
3. Let it sit for 30 minutes.
4. Add herbs and lime zest.
5. Best to eat it the same day.
*Recommended organic ingredients for fruit salads:
- apples with their skins
- berries of any kind
- white peaches or nectarines with their skins
- cherries
- skinned plums
- dried currants
- grapes
- oranges
- dark dried grapefruits
- red papayas, ripe or green mangoes, red guavas, or bananas
- watermelons, cantaloupes, honeydew melons
- nuts or seeds
- fresh mint or basil
Lemongrass is also called: cymbopogon, lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, cha de Dartigalongue, fever grass, tanglad, hierba Luisa, or gavati chaha (गवती चहा)
Use lemongrass:
- in teas, soups, or curries
- with poultry, fish, beef, and sea foods
- in African, Latin American, and Asian cuisines
- as medicinal soup for coughs, colds, nasal congestion
