Recipe#25172

Title: Rujak (Pungent Fruit Salad)

San Francisco Chronicle, 3/9/88.
  
  Posted by Stephen Ceideberg; February 24 1993.

Yield: 6 servings
 
      1    Cucumber, peeled
      1 c  Jicama, julienned
      1 c  Firm, ripe papaya in 1/2
           -inch cubes
      1 c  Ripe pineapple in 1/2 inch
           -cubes, fresh or canned
      1    Firm, tart apple, cut in
           -1/2-inch cubes
      1    Almost ripe mango, peeled,
           -cubed
      3 tb Dry-roasted peanuts
      1    Or 2 fresh, hot red chiles,
           -seeded, sliced
    1/4 c  Brown sugar
      1 tb Tamarind paste dissolved in
           -1/2 cup water, strained
 
  Buried way down in my stack of papers I found an article from the SF
  Chron entitled "Sumatran Food++Hotter than Hot".  Sumatra is close to
  Indonesia and the Malay peninsula and there seems to be some
  similarity between the cuisines.
  
  Cut the cucumber in half lengthwise, scoop out and discard the seeds.
  Cut the halves in 1/4-inch thick half moons.  Mix the cucumber with
  jicama and fruit.
  
  Prepare a sauce in a processor; first process the peanuts to a crunchy
  consistency, then add the chiles, sugar and tamarind liquid.  The
  sauce should have texture so don' over process.  Toss the sauce and
  fruit together.
  
  Serve chilled or at room temperature as a snack, or with an
  assortment of Sumatra dishes.
  
  Serves 6.