One ingredient in this salad that you will not likely find in U.S. grocery stores is the zalak, a fruit which grows on a spiny palm in Indonesia and Malaysia. You may substitute lychees or use a pear or apple for an approximate texture. 1 medium fresh or 1 large can papaya1 wedge watermelon 1 zalak or 4 lychees or 1 apple or pearjuice of 1 lime or lemonthick coconut milk* or dairy cream 2 bananas1 ripe mango4 slices pineapple1 tablespoon brown sugar Cut the papaya unto 2 halves, remove the seeds and carefully scoop the fruit with a teaspoon to curl fruit into balls. Slice and cube the other fruit and then arrange the fruit either in the papaya skins or in a bowl. Sprinkle with lemon or lime juice and sugar. Serve with cream or thick coconut milk. * You can make thick coconut milk by combining the meat from one fresh coconut, cut into chunks, with 1 ½ cups hot but not quite boiling water in a blender. Blend two to three minutes. Let stand for twenty minutes. Strain in a cloth, squeezing all the liquid from the coconut. Use immediately or keep in the refrigerator for up to four days. If you do not have a blender, you can grate the coconut by hand and pour the boiling water over it.
source ; elca.org