Rojak

• mango↗1

  slightly under-ripe

• papaya↗1

  not too ripe

• large tart apple↗1

  (such as Granny Smith’s)

• prepared pineapple400g g

  (roughly one small fruit), cut into chunks

• ½ ridge cucumber

  peeled and cut into chunks (available from Waitrose or your local greengrocers)

• ½ ripe Galia or Ogen melon
• roasted unsalted peanuts↗30g g

  very roughly chopped

• white sesame seeds↗1 tbsp tbsp

  lightly toasted

• tamarind paste2 tbsp tbsp
• fish sauce↗2 tsp tsp

  (optional)

• limes↗2 2

  juiced

• palm sugar↗2 tbsp tbsp

  or soft light brown sugar

• sambal oelek↗1 tsp tsp

  (a chilli paste), or 2 red chillies, deseeded and chopped

Step-by-step instructions

1. 1

   Mix the ingredients for the dressing together. Peel the mango and cut the cheeks from each side of the stone. Remove the rest of the flesh and slice, discarding any squashed or bruised bits (you need firm flesh for this dish). Peel the papaya, halve, deseed and cut the flesh into slices, and do the same with the melon.

2. 2

   Peel or leave the skin of the apple intact, whichever you prefer, then halve, core and cut into small chunks, or thin slices. Carefully toss all the fruit together with the dressing (it works best to use your hands). Taste. You may find you need more lime once the dressing is tossed with the fruit. If using this as a relish instead of as a fruit salad, add chopped coriander. Scatter the peanuts and sesame seeds over before serving.