Rujak (Pungent Fruit Salad)

Directions

Cut the cucumber in half lengthwise, scoop out and discard the seeds.

Cut the halves in ¼ inch thick half moons.

Mix the cucumber with jicama and fruit.

Prepare a sauce in a processor; first process the peanuts to a crunchy consistency, then add the chiles, sugar and tamarind liquid.

The sauce should have texture so don’t over process.

Toss the sauce and fruit together.

Serve chilled or at room temperature as a snack, or with an assortment of Sumatra dishes.