Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          assorted fruits sliced: -- apples, pears,
                        -- tangelos
                        grapefruit or -- pomelo, grapes,
                        -- firm
                        oranges
   2      tablespoons   oil
   1                    shallot -- thinly sliced
   3      cloves        garlic -- thinly sliced
                        one lime -- juice of
   1      teaspoon      kosher salt
   1      teaspoon      sugar -- or to taste
     1/4  cup           cooked shrimp
   2      tablespoons   chopped toasted peanuts
   1                    fresh red chili -- seeded and
                        shredded

Preparation:

1. Cut fruit into bite-sized pieces. If using pomelo, peel individual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing. 2. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels. 3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile. Serves 4 with other dishes. Variation: Use cooked and shredded chicken or pork in place of shrimp. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlo