The ginger and pandan-infused syrup combined with coconut jelly lend a Thai influence to this tropical fruit salad. 


Skill level

Average: 3.3 (4 votes)

To intensify the flavour, marinate the berries and watermelon in the syrup overnight.


  • 500 g fresh berries (such as mulberries, blackberries and strawberries)
  • 1 large papaya, skin removed, seeded, cut into thick strips
  • 1 kg seedless watermelon, rind removed, cut into thin wedges
  • 2 white peaches, cut into thin wedges
  • 300 g fresh lychees, peeled, or 400 g can lychees, drained
  • 90 g (½ cup) white grapes, halved
  • 160 g (½ cup) nata de coco*
  • coconut chips*, to serve

Pandan syrup

  • 400 g palm sugar, grated
  • 4 pandan leaves* or ½ tsp pandan extract*
  • 2cm piece ginger, peeled, sliced


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make pandan syrup, place sugar and 500 ml water in a saucepan over medium heat and stir until sugar dissolves. Add pandan leaves and ginger, and bring to the boil. Cook for 5 minutes or until reduced by half. Remove from heat and cool. Discard pandan leaves and ginger before using. Makes 250 ml.

Place all fruit and nata de coco in a large bowl and toss with half of the pandan syrup. Arrange on a platter, drizzle with remaining syrup and scatter with coconut chips to serve.


Nata de coco, available in jars and cans from Asian food shops, are small jelly-like cubes made from coconut juice.

Coconut chips are also sold as coconut flakes and are available from supermarkets and health food shops.

Pandan leaves and extract are available from Asian food shops. The leaves are also available from selected greengrocers. Unlike using fresh leaves, pandan extract will tint the syrup a light green.

As seen in Feast Magazine, Issue 16, pg51.

Photography by Derek Swalwell