Spiced Fruit Salad Recipe
Summary
Cooking Time10 MinDifficulty LevelEasy
Health IndexHealthyServings8
Ingredients
| Jicama | 1/2 pound, cut into thin strips | |
| Kirby cucumbers - 2, thinly sliced | ||
| Firm-ripe papaya - 1 cup cubed (1/2-inch) | ||
| Pineapple - 1 cup cubed (1/2-inch) (or canned, unsweetened chunks) | ||
| Kiwis - 3, peeled and cut into 1/2-inch cubes | ||
| Firm tart apple - 1, cut into 1/2-inch cubes | ||
| Mango | 1 | |
| Dry-roasted peanuts - 1/3 cup | ||
| Crushed red pepper | 1 To taste, seeded, thinly sliced | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Tamarind paste - 2 tablespoons, 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.
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.
Chef
