Malaysia - Spiced Fruit Salad (Rujak Medan)

Spiced Fruit Salad 

(Rujak Medan)

Serves: 6

-       1 small cucumber, sliced thin

-       1 cup thinly sliced jicama

-       1 cup cubed firm ripe papaya

-       1 star apple (carambola), sliced

-       1 to 2 cups cubed fresh or canned ripe pineapple

-       1 firm green pear, cubed

-       1 firm tart apple, cubed

FOR THE SAUCE

-       3 tablespoons dry roasted peanuts

-       1 or 2 hot red chilies, sliced and seeded

-       1/2 cup brown sugar

-       1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained

-       1 small green banana, sliced (optional)

Directions

-       Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.

-       In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste.

-       It is traditional to serve the sauce and fruit separately.

-       Each diner may then select the fruit and dip it into the thick sauce.

-       The modern method is to toss the fruit and sauce together and serve the salad at room temperature.