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Ingredients:
1  cup  Jicama, julienned
1  cup Firm, ripe papaya in 1/2 inch cubes
1  cup  Ripe pineapple in 1/2 inchcubes, fresh or canned
1  Firm, tart apple, cut in  1/2-inch cubes
1  Almost ripe mango, peeled, cubed
3  tbsp. Dry-roasted peanuts
1-2 fresh, hot red chiles, seeded, sliced
1/4  cup  Brown sugar
1  tbsp. Tamarind paste dissolved in 1/2 cup water, strained

Preparation:
1.  Prepare a sauce in a processor; first process the peanuts to a crunchy consistency, then add the chiles, sugar and tamarind liquid.  The sauce should have texture so don' over process.  Toss the sauce and fruit together.

2.  Serve chilled or at room temperature as a snack.