(Spiced Fruit Salad)
Origin: Sumatra; Serves: 6
FOR THE SAUCE
- 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
Arrange the cucumber and any 3 or more of the fruits in separate heaps
on a serving platter.
- 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
- 1 small green banana, sliced (optional)
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.