Maybe, rather than a dessert, think of this more as something to be enjoyed mid-afternoon or even with some barbecued chicken.
For the dressing, put the shrimp paste, chillies, tamarind pulp, lime juice and 120ml water into a mini food processor and whiz together until it is as smooth as possible.
Scrape the mixture into a small saucepan and add the sugar and another 100ml water.
Bring to the boil and simmer gently for 10 minutes until the sauce thickly coats the back of a wooden spoon. Pass through a sieve into a bowl and leave to cool. Don’t refrigerate as it will get too thick.
For the toppings, lightly toast the sesame seeds in a dry frying pan until lightly golden. Tip into a bowl and leave to cool. Coarsely chop the peanuts.
For the salad, cut the pineapple into 2cmpieces. Cut the cucumber in half lengthways and then across into 1cm-thick slices. Peel the mango and cut into similarly sized pieces.
Peel the nashi pears or apples, core and cut into thin wedges.
Arrange the fruit on 4 plates and drizzle over the sauce. Sprinkle with the peanuts and sesame seeds and serve.
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