Rojak Fruit Salad

                            (Liz Kidd)



Serves 6


                  Quantity Ingredients

                  7                        small jicamas, peeled, quartered, and                                     thinly sliced

                  7                       unripe mangos

                  7                        small pineapples, peeled, quartered                                             lengthwise and thinly sliced

                  7                        green apples, quartered, cored and                                              thinly sliced.

                  7                       guavas, quartered and thinly sliced

                  7                        star fruits, thinly sliced into stars

                  14                       kiwi fruits, peeled and thinly sliced

                  7                        pomegranate, peeled and separate                                              seeds


                  1 &1/4 cup               skinless peanuts, toasted and                                                 chopped

                  7 tbsp                   sesame seed, toasted

                  7 tbsp                   dark shoyu

                  7 tbsp                   light shoyu

                  7 tbsp                    freshly squeezed Kona rangpur limes

                  7 tbsp                   palm sugar, finely chopped

                  1/2cup                   white sugar

                  8                        chilies, finely chopped




1) Soak apple slices for 5 min. in a solution of limejuice and water.

2) Layer thinly sliced fruit into shallow glass dish, or you may stack them in layers on individual bowls.

3) Cover and refrigerate until ready to serve.

4) Toast peanuts and sesame seeds in 350 F over for 10 min, stirring occasionally.

5) To make dressing, combine all ingredients in a small bowl stirring well (except peanuts and seeds).

6) Add the sesame seeds and half peanuts.

7) Serve in a bowl along side of salad.

8) The remains of peanuts should be offered as garnish for guests.