Maybe, rather than a dessert, think of this more as something to be enjoyed mid-afternoon or even with some barbecued chicken.


  • 400g prepared pineapple (about 1 small pineapple)

  • 1/2 cucumber, peeled

  • 1 mango

  • 2 nashi pears (Asian pears) or Granny Smith apples

  • For the rojak dressing

  • 25g shrimp paste

  • 3 red bird’s eye chillies thinly sliced

  • 4 tbsp seedless

  • tamarind pulp

  • Juice of 2 limes

  • 125g dark palm sugar

  • For the topping:

  • 1 tbsp sesame seeds

  • 40g roasted peanuts


  • 1.

    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.

  • 2.

    Scrape the mixture into a small saucepan and add the sugar and another 100ml water.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Peel the nashi pears or apples, core and cut into thin wedges.

  • 7.

    Arrange the fruit on 4 plates and drizzle over the sauce. Sprinkle with the peanuts and sesame seeds and serve.

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