Cut the fruit into bite-sized pieces, no bigger than 1 inch cubes. Place in a large bowl and add 2-4 tablespoons sambal rojak and mix gently until it’s all coated.
Spread onto a plate and sprinkle with peanuts, sesame seeds and sliced chili pepper. Serve with toothpicks or forks.
Leftover salad keeps in the fridge for about 24 hours.