Use a selection of any the following, depending on availability and preference:
1 small jicama (sengkuang), peeled, quartered and thinly sliced
1 - 2 unripe green mangoes
small pineapple, peeled, quartered lengthwise and thinly sliced
1 green apple, quartered, cored and thinly sliced*
1 small (preferably seedless) guava, quartered and thinly sliced
1 star fruit, thinly sliced into stars
2 kiwi fruit, peeled and thinly sliced
1 pomegranate, peel and separate seeds
3 rounded tbsp skinless peanuts
1 rounded tbsp sesame seeds
1 tbsp sweet, dark soy sauce
1 tsp light soy sauce
1 tbsp freshly-squeezed lime juice
1 tbsp sunflower or palm oil
3 tbsp finely chopped palm sugar (gula melaka)
2 tbsp white sugar
2 bird chillies (cilipadi), finely chopped
Layer thinly sliced fruit into a shallow glass dish. Alternatively, stack them in layers on individual plates or bowls. Cover and refrigerate until ready to serve (this can be done several hours ahead).
Fry the peanuts in an oil-free pan over low heat for 15 - 20 minutes, stirring constantly, until crisp and golden. Remove, cool and chop roughly. In the same pan, toast sesame seeds over low heat until golden brown( about 5 minutes). Remove onto a plate.
To make dressing, combine all the dressing ingredients (apart from the peanuts and sesame seeds) in a small bowl, stirring well. Add the sesame seeds and half the peanuts. Serve in a bowl alongside the salad. The remaining chopped peanuts should be offered as an additional garnish which guests can sprinkle on their salad.
* To prevent discolouration, soak apples for five minutes in a solution of 1 tbsp lime juice mixed with cup water.