Pandanus Fruit Salad (Bōb Salad)
The Quirky Foodster Team
Ingredients
- Ripe pandanus fruit, segments separated and pulp scraped — 1
- Mango, diced — 1
- Papaya, diced — 1
- Lime juice — 1 tbsp
- Shredded coconut, to garnish — 1 tbsp
Method
- Scrape the soft pulp from the pandanus segments using a spoon, discarding the fibrous core.
- Combine the pandanus pulp with the diced mango and papaya in a bowl.
- Add the lime juice and toss gently.
- Sprinkle with shredded coconut just before serving.
Introduction: A refreshing fruit salad built around fragrant pandanus fruit, mixed with other tropical fruits for a naturally sweet side dish.
Cultural Background: Pandanus is one of the most cherished fruits across Marshallese atolls, its fibrous segments chewed for their sweet juice or scraped into dishes like this simple salad, often prepared during pandanus season for family gatherings.
Tips: Choose a fully ripe pandanus fruit, which will be fragrant and have segments that separate easily. Scrape gently to get as much pulp as possible without incorporating the tough fibres.
Variations: Add diced banana for extra sweetness. A squeeze of fresh lime brightens the salad if the fruit is very sweet.
Storage: Best eaten fresh; refrigerate covered for a few hours if needed.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 110 kcal, 1 g protein, 2 g fat, 24 g carbohydrate.
FAQs:
Q: Is pandanus fruit the same as pandan leaf?
A: No, pandanus fruit is the large, segmented fruit of
Q: When is pandanus in season?
A: It varies by island, but is typically enjoyed in the warmer months
- Ripe pandanus fruit, segments separated and pulp scraped — 1
- Mango, diced — 1
- Papaya, diced — 1
- Lime juice — 1 tbsp
- Shredded coconut, to garnish — 1 tbsp
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