Rujak Brunei

Ingredients

 * 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

Sauce

 * 3 tablespoons dry roasted peanuts
 * 1 or 2 hot red chilies, sliced and seeded
 * ½ cup brown sugar
 * 1 tablespoon tamarind paste, dissolved in ½ cup water and strained
 * 1 small green banana, sliced (optional)

Directions

 * 1) Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.
 * 2) 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.
 * 3) It is traditional to serve the sauce and fruit separately.
 * 4) Each diner may then select the fruit and dip it into the thick sauce.
 * 5) The modern method is to toss the fruit and sauce together and serve the salad at room temperature.