• 1 chayote, peeled
  • 1 Granny Smith apple, cored
  • 2 cucumbers, peeled and cut in half lengthwise with seeds removed*
  • 1 mango**
  • 1 orange, peeled and divided into sections
  • ¥ tsp. crushed red pepper
  • ø tsp. shrimp paste
  • 3 tbsp. brown sugar
  • ¥ tsp. salt
  • 1 tsp. tamarind, dissolved in 1 tbsp. warm water
  • 1 14-oz. can diced pineapple, drained

  1. Coarsely chop chayote, apple,
  2. cucumbers, mango, and orange sections.
  3. In a large bowl, combine crushed
  4. red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
  5. Add chayote, apple, cucumber,
  6. mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

*An easy way to remove the seeds from a cucumber is to use the tip of a vegetable peeler to scrape them out. **To peel and cut a mango, set the fruit on a cutting board so that the ridge that covers the pit is face-up. Using a sharp knife, carefully make two cuts on either side of this ridge (parallel to the ridge), slicing through the fruit. Discard the pit and place the two halves on the cutting board, skin side down. Use the knife to score the flesh of these two halves, creating a checkerboard pattern.Taking each half in your hand, push up in the center from the skin side to loosen the scored cubes of mango from the skin. Carefully slide the knife between the cubes and the mango skin to cut them from the fruit.
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