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| Tropical Fruit Salad With Peanut Sauce October, 2001 Serves 8 / This colorful salad neatly blends sweet fruit with vegetables and tops it all off with a peanut and chili sauce that also makes a delicious gravy over rice or Chinese noodles. A traditional recipe would include tamarind juice and bunga kantan, a fleshy pink edible flower. Peanut Sauce 4 ounces roasted, shelled peanuts 1-2 bird chiles or Thai peppers 1 clove garlic 1/2-inch piece of ginger, peeled 1/2 cup lime juice 1-1/2 tablespoons sugar 1/2 cup water Salad 1 papaya 1 mango 1 medium jicama 1 starfruit 1/4 pineapple 1 cucumber 1/4 pound bean sprouts 1. Make peanut sauce by mixing first four ingredients in a blender or food processor. Pour chopped nuts and spices into bowl, and add juice and sugar. Then add water slowly until dressing reaches a sauce-like consistency. Set aside. 2. For the salad, peel and slice fruits and vegetables. Arrange in salad bowl or on individual plates. Drizzle with peanut sauce. Calories 163,Fat 7,Perfat 37,Cholesterol 0,Carbo 23,Protein 6,Fiber ,Sodium |