Fruit salad with coconut I Fruit sasam I Salad with fruits

Preparation Time : 20 mins Cooking Time : just seasoning Serves : 4

Fruit Salad with Coconut is an authentic dish to the Konkan region, A spicy, sweet, tangy, coconut based side dish. The dish is nothing but an assorted fruit salad with pineapple, mango, and grapes that are tossed with a ground coconut mixture and topped with some tempered mustard seeds and curry leaves, It is commonly prepared during the summer season when fruits are the essential part of refreshments, an awesome savory dish that will surely get you drooling!


  • 2-3 slices of pineapple
  • 1 medium-sized ripe mango
  • 1/2 cup grapes – white or black ones (optional)
  • 3/4 cup grated coconut
  • 3-4 dried red chilies
  • 1/4 teaspoon of mustard seeds
  • 2 tablespoons of jaggery
  • Salt to taste

For seasoning:

  • 1 tablespoon of oil
  • few curry leaves
  • 1/4 teaspoon of mustard seeds


Peel and slice the pineapple. Cube 2-3 slices of pineapple and keep it aside. Chop them into small pieces.

Peel and cube the mango. Chop them into bite-sized pieces and keep it aside.

If you’re using grapes, then wash them well and halve them. You can also choose to add them whole to this dish.

Heat a tempering pan. Roughly break dried red chilies into pieces. Fry them for 2 minutes using few drops of oil. Remove it off heat and let it cool.

Grind grated coconut, salt, jaggery, mustard seeds, and dried red chilies into a coarse paste using water as needed to blend.


Transfer this ground masala into a mixing bowl.

Add in about 1/4 cup of water if the masala is too thick. The consistency of this dish (sasam) is in between semi-thick to thick.

Check and adjust salt, jaggery. Add jaggery according to your taste.

Then add in cubed pineapple, mango, grapes to the gravy and mix well.


Seasoning: Heat oil in a tempering pan, add in mustard seeds. When they start to sizzle, add in curry leaves and let them sizzle for a few seconds. Turn off the flame and pour this seasoning to the gravy in the bowl and mix well.

Serve it as a side dish for lunch, dinner.



Note: As the coconut gravy of this dish isn’t cooked, finish it off on the same day of preparation. Otherwise, they tend to get spoil. You can choose to refrigerate any leftover, but this dish tastes best used/served fresh.

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