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.