1Wash all fruits, peel if you like and cut into roughly same-sized wedges. Chill in fridge till needed.
2Mix tamarind pulp with water. Squeeze out juice. Mix the hay ko with the tamarind water till you get a fine paste. Add sugar and chilli paste to taste.
3Slice ginger flowers finely, and mix lightly into the hay ko sauce, along with half the finely ground peanuts and the lime juice.
4Toss the fruits in the sauce and top with the remaining peanuts, coriander leaves and some more of the sliced ginger flowers. Serve immediately.
Photo: Andy Chia