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Salads

Rujak Buah (Spicy Fruit Salad)

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20 min
Prep
0 min
Cook

Ingredients

  • 150 g unripe mango, sliced
  • 150 g pineapple, sliced
  • 150 g jicama (bengkuang), sliced
  • 100 g cucumber, sliced
  • 100 g palm sugar
  • 1 tbsp tamarind pulp, soaked in water
  • 2-4 bird's eye chilies
  • 1/2 tsp shrimp paste (terasi), toasted
  • Pinch of salt

Method

  1. Grind palm sugar, chilies, toasted shrimp paste, and salt together into a coarse paste.
  2. Strain the soaked tamarind to extract the tangy liquid, then mix it into the paste until it forms a thick, spoonable dressing.
  3. Arrange the sliced fruits and vegetables on a plate.
  4. Pour the spicy-sweet-sour dressing generously over the fruit.
  5. Toss gently just before serving so the fruit stays crisp.

Introduction: Rujak buah brings together tart, unripe fruits like mango and pineapple with a bold dressing of palm sugar, tamarind, and chili, creating a sweet-spicy-sour salad enjoyed as a refreshing snack across Indonesia.

Cultural Background: Rujak buah brings together tart, unripe fruits like mango and pineapple with a bold dressing of palm sugar, tamarind, and chili, creating a sweet-spicy-sour salad enjoyed as a refreshing snack across Indonesia. Street vendors known as 'tukang rujak' are a familiar sight slicing fresh fruit to order.

Tips: Use firm, slightly underripe fruit for the best contrast with the bold dressing. Adjust chili quantity to taste; the dressing should have a punchy balance of heat, sweetness, and sourness.

Variations: Rujak petis, from East Java, uses a shrimp paste-based petis sauce instead of a tamarind dressing. Add starfruit or green apple for additional variety.

Storage: Store dressing separately in the fridge for up to a week; slice fruit fresh just before serving.

Reheating: Not applicable; rujak is served cold or at room temperature.

FAQs:

Q: Is rujak always spicy?

A: Chili is traditional, but the amount can be adjusted to taste, and it can be made mild for children.

Q: What fruits work best in rujak?

A: Unripe mango, pineapple, jicama, and cucumber are classic, though many other tart or crisp fruits also work well.

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