6 cups bite-size pieces fruit mixed fresh green seedless ripe (pineapple, mango, honeydew, watermelon, star fruit, grapefruit or orange segents, unripe or papaya, apple)
0.3 cup juice of lemon
0.3 teaspoon salt
1 tablespoons serrano chilies fresh thinly sliced
Equipment
bowl
frying pan
sieve
Directions
In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.
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.
Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes.
Up to 30 minutes before serving, mix syrup with fruit.
