Spicy Fruit Salad
Instructions:
- 1 chayote, peeled
- 1 Granny Smith apple, cored
- 2 cucumbers, peeled and cut in half lengthwise with seeds removed*
- 1 mango**
- 1 orange, peeled and divided into sections
- 1/2 tsp. crushed red pepper
- 1/4 tsp. shrimp paste
- 3 tbsp. brown sugar
- 1/2 tsp. salt
- 1 tsp. tamarind, dissolved in 1 tbsp. warm water
- 1 14-oz. can diced pineapple, drained
- Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
- In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
- Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature. Preparation time: 25 minutes Serves 6.
- *An easy way to remove the seeds from a cucumber is to use the tip of a vegetable peeler to scrape them out.
- **To peel and cut a mango, set the fruit on a cutting board so that the ridge that covers the pit is face-up. Using a sharp knife, carefully make two cuts on either side of this ridge (parallel to the ridge), slicing through the fruit.
- Discard the pit and place the two halves on the cutting board, skin side down.
- Use the knife to score the flesh of these two halves, creating a checkerboard pattern.
- Taking each half in your hand, push up in the center from the skin side to loosen the scored cubes of mango from the skin.
- Carefully slide the knife between the cubes and the mango skin to cut them from the fruit.