Spiced Fruit Salad
|Jicama||1⁄2 Pound, peeled and cut into thin julienne strips|
|Kirby cucumbers||2 , thinly sliced|
|Diced peeled seeded firm ripe papayas||1 Cup (16 tbs) (Made Into 1/2 Inch Cubes)|
|Cubed pineapple/Canned, unsweetened chunks||1 Cup (16 tbs) (Made Into 1/2 Inch Cubes)|
|Kiwis||3 , peeled and cut into 1/2-inch cubes|
|Firm tart cooking apples||1 , cut into 1/2-inch cubes|
|Mango||1 , peeled and sliced|
|Dry roasted peanuts||1⁄3 Cup (5.33 tbs)|
|Crushed red pepper/Fresh hot red chile peppers - 1 to 2, seeded and thinly sliced||1 Teaspoon (Or According To Taste)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Tamarind paste||2 Tablespoon, dissolved in 1/2 cup water, strained|
1) In a serving dish, place the jicama, cucumbers, papaya, pineapple, kiwis, apple and mango. Lightly toss.
2) In a food processor, place peanuts to chop coarsely. Add the chile peppers, brown sugar and tamarind liquid and process to prepare a thick, chunky paste. Add 1 tablespoon hot water, if it becomes too thick to act as a dressing.
3) Drizzle in the dressing over the salad and toss well.
4) Place inside refrigerator for at least 1 and up to 3 hours.
5) Serve the salad chilled, by passing extra dressing on side.