East Meets West Rojak (fruit Salad)

• small jicama, peeled,quartered and thinly sliced (sengkuang)↗1
• unripe green mango↗1 -2
• small pineapple, peeled,quartered lengthwise and thinly sliced↗1
• green apple, quartered,cored and thinly sliced↗1
• small guava, quartert and thinly sliced (preferably seedless)↗1
• star fruit, thinly sliced into stars↗1
• kiwi fruits, peeled and thinly sliced2
• pomegranate, peel and separate seeds↗1
• Dressing
• skinless peanuts, toasted and chopped↗3 tablespoons
• sesame seeds, toasted↗1 tablespoon
• dark soy sauce (sweet)↗1 tablespoon
• light soy sauce↗1 tablespoon
• freshly-squeezed lime juice↗1 tablespoon
• sunflower oil or 1 tablespoon palm oil↗1 tablespoon
• tablespoons palm sugar, finely chopped (gula melaka)↗3
• tablespoons white sugar↗2
• birds eye chiles, finely chopped (cilipadi)↗2

Step-by-step instructions

1. 1

   Soak apple slices for five minutes in a solution of 1 tbsp lime juice mixed with 1 cup water.

2. 2

   Layer thinly-sliced fruit into a shallow glass dish, Or you may stack them in layers on individual plates/bowls.

3. 3

   Cover and refrigerate until ready to serve (this can be done several hours ahead).

4. 4

   Toast peanuts and sesame seeds in 350F oven for 10 minutes, stirring occasionally.

5. 5

   To make dressing, combine all the dressing ingredients (apart from the peanuts and sesame seeds) in a small bowl, stirring well.

6. 6

   Add the sesame seeds and half the peanuts.

7. 7

   Serve in a bowl alongside the salad.

8. 8

   The remaining chopped peanuts should be offered as an additional garnish which guests can sprinkle on their salad.