Figs and Pears in Coconut Sauce

Labor Day week to me is all about indulging in seasonal summer fruits like peaches, figs and plums before fall sets in.
A cousin shared her homegrown green figs with me.  I ended up making a spicy fruit salad. Figs are naturally sweet and pair well with sour tamarind and red chillies.

1/4 cup seedless organic green grapes
3-4 figs quartered
1 small peach quartered

1 small Bartlett pear or small Granny Smith apple cut into chunks
1 small red pepper julienned

1/2 tsp coconut oil
1 tsp mustard seeds
2 dried red chillies
Half a lemon sized tamarind
1 tsp salt
1/4 cup freshly grated coconut or dessicated unsweetened coconut

Keep the chopped fruits in a large bowl.Add salt and mix them well.  Keep them aside.

Roast the red chillies in 1/8 tsp oil in a pan until they fluff but not char. Blend them with coconut, tamarind and little water to make a semi-liquid sauce.  Add the mustard seeds and blend again.

In the remaining oil, roast red peppers and once they are soft and brown, mix them with the fruits.

Pour the coconut sauce over the fruits and peppers. The salad is ready to be served.
Can be refrigerated before serving too. But I like it at room temperature.

Back home in India,  mango with grapes and pineapple is a popular combination in coconut sauce.
As a variation, pluot or plums can be used instead of grapes.