This vibrant guava salad has all the sweet and salty, spicy and sour elements of Thai cuisine.


  • 2 to 4 medium-sized guavas (to too raw and not too ripe)

  • Seeds of ½ a pomegranate

  • ¼ cup coconut flakes, toasted

  • ¼ cup fresh coriander leaves, picked

  • Dressing 

  • ½ tsp cumin powder

  • 1 tsp fish sauce

  • 1 Tbsp maple syrup

  • ½ red chilli, finely sliced

  • Juice of 1 lemon

  • Pinch of salt


  • 1.

    Chop the guavas into bite-sized or slice then thinly and place them in a large bowl

  • 2.

    To make the dressing: add the cumin, maple syrup, fish sauce, lemon juice and chilli to a small bowl and whisk to combine

  • 3.

    Pour the dressing over the chopped guava’s and add half the coconut flakes and half the coriander leaves, then toss gently to combine

  • 4.

    To serve, garish with remaining coconut flakes and coriander leaves

  • 5.

    Serve immediately

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