Rujak Spicy Fruit Salad
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.
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
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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.
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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.
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3
Combine all the fruit and vegetables in a large bowl. Pour the rujak sauce over them and toss gently to coat.
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4
Serve immediately or chill for up to 30 minutes.