The Great Australian Cookbook

This palm heart, papaya, coconut and lychee salad is a scrumptious summer treat. Serve with Nick's wood-roasted reef fish.


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 286kj
  • Fat Total 11g
  • Saturated Fat 8g
  • Protein 7g
  • Carbohydrate 48g
  • Sugar 26g
  • Sodium 771mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The complete dish is best served with ice-cold beer or tall, icy tropical cocktails.

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