Rujak vendors in Malaysia sometimes serve this salad on skewers, as ungrilled kebabs. I, too, like to serve it on skewers, but when I do, I lightly grill the kebabs first.
If you want to give it a try, thread the fruit attractively onto short presoaked and drained bamboo skewers and grill for 2 to 4 minutes per side (4 to 8 minutes in all) over high heat. Serve each skewer in a pool of tamarind dressing.
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