Rujak Spicy Fruit Salad

Name: Rujak Spicy Fruit Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 firm unripe or semi-ripe mango, peeled, sliced; 2 cups fresh pineapple, cored, chunked; 2 cups jicama (or water chestnut), peeled, julienned; 1 cucumber, seeded, sliced; 2 Granny Smith apple, cored, sliced; 2 tbsp tamarind paste (concentrate); 1/4 cup palm sugar or brown sugar; 2-4 bird's eye chilies (adjust to taste), minced; 1/2 tsp salt; 2 tbsp water

A vibrant Indonesian street snack of fresh tropical fruit tossed in a bold tamarind-palm sugar-chili sauce that balances sweet, sour, and spicy in every bite. Refreshing and addictive.

20 minEasyServes 4180 cal/serving

IndonesianSaladNo-CookVeganHigh FiberHalal-friendlyDairy-FreeGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 firm unripe or semi-ripe mango, peeled, sliced
2 cups fresh pineapple, cored, chunked
2 cups jicama (or water chestnut), peeled, julienned
1 cucumber, seeded, sliced
2 Granny Smith apple, cored, sliced
2 tbsp tamarind paste (concentrate)
1/4 cup palm sugar or brown sugar
2-4 bird's eye chilies (adjust to taste), minced
1/2 tsp salt
2 tbsp water

Instructions

1

Make the rujak sauce: stir together 2 tbsp tamarind paste (concentrate), 1/4 cup palm sugar or brown sugar, 2-4 minced bird's eye chilies (adjust to taste), 1/2 tsp salt, and 2 tbsp water until the sugar dissolves. Taste and adjust heat and sweetness.
2

Cut all fruit and vegetables: 2 peeled, sliced firm unripe or semi-ripe mango, 2 cups cored, chunked fresh pineapple, 2 cups peeled, julienned jicama (or water chestnut), 1 seeded, sliced cucumber, and 2 cored, sliced Granny Smith apple.
3

Combine all the fruit and vegetables in a large bowl. Pour the rujak sauce over them and toss gently to coat.
4

Serve immediately or chill for up to 30 minutes.

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Questions

How much time should I plan for Rujak Spicy Fruit Salad?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 4, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of tamarind in Rujak Spicy Fruit Salad?

The entry for Rujak Spicy Fruit Salad calls for 2 tbsp tamarind paste (concentrate). In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Is Rujak Spicy Fruit Salad spicy?

Yes, it is properly hot. The heat in Rujak Spicy Fruit Salad comes from 2-4 bird's eye chilies (adjust to taste), minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Rujak Spicy Fruit Salad?

One serving (the recipe makes 4) is about 180 calories, with 2 g protein, 41 g carbohydrate and 0 g fat, plus 5 g fiber and 310 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Rujak Spicy Fruit Salad?

Water seeps out of the cucumber as the salad sits, so keep the dressing apart and toss Rujak Spicy Fruit Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

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