Fruit Salad with Palm Sugar Syrup

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. 1. In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.
2. 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. 3. Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes.
4. 4. Up to 30 minutes before serving, mix syrup with fruit.