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Spiced Fruit Salad

Natural.Foodie's picture
Ingredients
  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
Directions

MAKING
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.

SERVING
5) Serve the salad chilled, by passing extra dressing on side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
8

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