Fruit Salad With Palm Sugar Syrup

• 1/2 teaspoon anchovy paste
• 1 1/2 cups (10 oz.) chopped palm sugar or firmly packed brown sugar
• 1/4 cup liquid tamarind concentrate or lemon juice
• 1 to 2 tablespoons thinly sliced fresh Thai or serrano chilies
• 1/4 teaspoon salt
• 6 to 8 cups bite-size pieces mixed fresh fruit (pineapple, mango, honeydew, seedless watermelon, star fruit, grapefruit or orange segments, unripe or ripe papaya, green apple)

1. In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.
2. 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.
3. Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes.
4. Up to 30 minutes before serving, mix syrup with fruit.

anchovy paste, palm sugar, liquid tamarind, serrano chilies, salt, bitesize pieces mixed fresh fruit

Taken from www.myrecipes.com/recipe/fruit-salad-with-palm-sugar-syrup (may not work)