Palm Heart, Papaya, Young Coconut & Lychee Salad

Servings: 4 | Prep Time: 20 mins | Skill Level: 1 (Easy)


  • 4 cups shaved fresh palm hearts (use a peeler)
  • 1 cup shaved honeydew melon
  • 1 cup shaved rock melon
  • 1 cup shredded green papaya
  • 1 cup teenage coconut, sliced into strips
  • 12 lychees, peeled and de-seeded
  • 1 cup mint leaves
  • 1 cup hibiscus petals
  • 1 cup finely sliced banana blossom
  • (the flower of the banana plant, optional)
  • ½ tsp finely sliced red chilli
  • 2 tsp cane sugar
  • 1 tsp good-quality fish sauce
  • 2 limes, juiced  


  1. Shave, shred and slice all the ingredients shortly before serving.
  2. Assemble the palm heart, melon, papaya, young coconut, lychees, mint, hibiscus petals, optional banana blossom and chilli in a bowl and dress with the sugar, fish sauce and lime juice. Jumble the salad onto a serving plate and eat immediately with Wood-Roasted Reef Fish with Pineapple Curry.
  3. The complete dish is best served with ice-cold beer or tall icy tropical cocktails.