Spicy Fruit Salad

Peel the chayote. Core the Granny Smith apple. Core and split the cucumbers in half lengthwise, then scoop inedible pits and seeds. Peel orange and divide into sections. Dissolve 1 tsp. tamarind in 1 tbsp. warm water. Set aside.

Cut peeled chayote, apple, cucumbers, mango, and orange into pieces.

Make a mixture of crushed red pepper, shrimp paste, brown sugar, salt, and tamarind in a large bowl. Mixture should have the texture of pastry.

Add other chopped ingredients to mixture and stir until well blended.

Serve at room temperature.