Fruit Salad with Palm Sugar Syrup

recipe
Notes: Make the spicy syrup for salad up to 3 days ahead; cover and chill. Wear kitchen gloves when handling fresh hot chilies.

Yield:

Makes 10 to 12 servings

Recipe from

Sunset

Nutritional Information

Calories 121
Caloriesfromfat 1.5 %
Protein 0.4 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 31 g
Fiber 0.8 g
Sodium 71 mg
Cholesterol 0.1 mg

Ingredients

1/2 teaspoon anchovy paste
1 1/2 cups (10 oz.) chopped palm sugar or firmly packed brown sugar
1/4 cup liquid tamarind concentrate or lemon juice
1 to 2 tablespoons thinly sliced fresh Thai or serrano chilies
1/4 teaspoon salt
6 to 8 cups bite-size pieces mixed fresh fruit (pineapple, mango, honeydew, seedless watermelon, star fruit, grapefruit or orange segments, unripe or ripe papaya, green apple)

Preparation

1. In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.

2. Add 1 cup water, palm sugar, tamarind concentrate, chilies, and salt. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is reduced to 1 cup, about 20 minutes.

3. Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes.

4. Up to 30 minutes before serving, mix syrup with fruit.

Chef Lother Arsana,

The Grand Hyatt Bali,

Sunset

June 1999
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