1. Fruit: Cut the jicama, mango, papaya, pear and pineapple into desired shapes: They can be thin, thick, cubed or even spherical. Set aside.

2. Rujak sauce: Roughly cut the pear, remove the core, then process it in a blender with a little bit of water until it becomes liquid. Measure out 5 tablespoons and set aside. Reserve any remaining for another use. 

3. Combine the chiles, peanuts, gula jawa, shrimp paste and salt in a mortar and grind with a pestle until the mixture is sand-like. Alternatively, use a food processor to grind the ingredients. 

4. Add the tamarind juice, pear juice and 1 tablespoon water and continue mixing until well-combined. If the sauce is too thick, add a small amount of water until it reaches the desired consistency. The flavor should be rich, sweet and spicy, with a hint of sour.

5. Spread some rujak sauce on each plate. Top with the fruit and garnish with the herbs, if desired. Rujak Sauce can be served as dipping sauce, or it can be mixed together with the fruit.

Recipe Notes:

You can substitute coconut palm sugar or brown sugar for gula jawa.

The peanuts can be deep fried, or you can cook them in an air fryer at 390°F for 4 to 5 minutes.