Salty sweet and sour, it packs a punch in all the right places. Look for a topless golden pineapple for maximum sweetness.
- 1 kg pineapple, thinly sliced, into wedges (about 1 small)
- 300 gm green mango, cut into matchsticks (about 1)
- 300 gm jicama, cut into matchsticks (about 1)
- 1½ cups (loosely packed) coriander
- 50 gm roasted peanuts, crushed or coarsely chopped (½ cup)
Tamarind caramel dressing
- 4 long red chillies, seeds removed (optional), coarsely chopped
- 3 golden shallots, coarsely chopped
- 3 coriander roots, scraped
- 3 garlic cloves, coarsely chopped
- 60 ml vegetable oil (¼ cup)
- 120 gm dark palm sugar, crushed
- 2 tbsp fish sauce, plus extra to taste
- 2 tbsp tamarind concentrate
- 1 lime, juiced
- 1For tamarind dressing, process chilli, shallot, coriander roots and garlic in a small food processor to a paste. Heat oil in a frying pan over medium heat and fry paste until fragrant (3-4 minutes). Add palm sugar, stir to dissolve (2-3 minutes), then stir in fish sauce, tamarind and 60ml water. Remove from heat, cool slightly, then add lime juice and season with freshly ground black pepper. Tamarind caramel dressing will keep refrigerated for a month.
- 2Arrange pineapple on a platter, scatter with green mango and jicama, spoon half the dressing over, scatter with coriander, drizzle with a little more dressing, top with peanuts and serve.
Note Tamarind concentrate or paste is available from Asian grocers and select supermarkets.