Rujak, Sweet-Sour Fruit Salad

Written by on June 13, 2012 in Bali Culinary with 0 Comments

Rujak, Sweet-Sour Fruit Salad


Rujak – Sweet-Sour Fruit Salad

This is a refreshing snack or desert, a combination of sweet, sour, spicy and salty flavours. It is also ideal as an appetizer. It can be used as a dip for spring rolls. The fruits can be changed, if unavailable in the West.

The Balinese use pomelo (like a grapefruit), which could be substituted by a grapefruit or oranges and kedondong, which could be substituted by apples. Fish sauce can be used instead of terasi. Kecap manis can be used instead of palm sugar.

For 4 people

1 orange, peeled
2 slightly unripe pears or mangoes
1 slightly unripe apple
½ fresh pineapple, peeled
1 cucumber
1 tbsp dried tamarind pulp
1 fresh red chilli or ½ tsp dried chilli
½ tsp terasi (preserved shrimp paste)
3 tbsp brown sugar or palm sugar
Large pinch of salt

For fruit preparation:

1. Divide the orange into segments.
2. Cut all the rest of the fruit and the cucumber into equal-sized pieces.
3. Prepare the fruit in advance and place in slightly salted water.

For the sauce:

1. Break the tamarind into pieces. Place in a bowl. Pour over 4 tbsp boiling water. Leave to stand for 5 minutes.
2. Pound the chilli, shrimp paste, sugar and salt. Strain the tamarind pulp to get rid of the pith and stones and mix in.
3. Pour over the fruit and mix well.

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