A fruit salad typical of Indonesia, Malaysia and Singapore. It’s very nice with crunchy fruit and vegetables like jicama, guava, or Asian pear.
- 2 Tbsp tamarind
- 1 large cucumber
- 1 orange
- 1 green apple
- 1 small, firm mango
- 1 cup pineapple
- ¼ tsp shrimp paste or 2 tbsp fish sauce
- ½ tsp salt
- Chile, to taste
- 3 Tbsp palm sugar or maple syrup
- ½ cup cashews, chopped
Soak tamarind in 4 tablespoons of boiling water.
Partially peel cucumber then cube. Peel and section orange. Quarter apple, remove core, and chop. Peel and cube mango and pineapple.
Place fruit and vegetables in a bowl.
Grind chile with salt and shrimp paste in a mortar and incorporate sugar and soaked tamarind. Pour into the bowl.
Stir, garnish with cashews and serve immediately.
A variation of the Xek from The Spice Trekkers Cook at Home