- 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
- 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)
- 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.
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