Inspired by Malaysian rojak, this is a fruit salad with a bit of savory/spicy attitude. If you want to make this more authentic and have access to (and a taste for) the shrimp paste called belacan, add a teaspoon or so to the dressing. Although native to the Americas, the jicama is very popular in Asian cuisines. It’s sometimes called the Mexican potato, which does little justice to its juicy crispness and sweet taste. If you can’t find jicama, use a crisp green apple or Asian pear instead.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|1 mango, pitted, peeled, and diced medium||1 tablespoon minced fresh ginger|
|1 papaya, seeded, peeled, and diced medium||1 tablespooon minced red or green fresh chile pepper of your choice|
|1/2 cup medium diced pineapple||Juice of 2 limes (about 1/4 cup)|
|1/2 cup medium diced jicama||2 tablespoons soy sauce|
|1/4 cup roughly chopped fresh cilantro||1 tablespoon soft dark brown sugar|
|1/4 cup roughly chopped roasted unsalted peanuts|
Combine all the fruits and the cilantro in a large bowl.
Combine all the dressing ingredients in a small bowl and whisk until well blended.
Add just enough of the dressing to the fruit mixture to moisten, toss gently, and serve.
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