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Rujak Buah (Indonesian Fruit Salad) with Spicy Palm Sugar Dressing
A refreshing and vibrant Indonesian fruit salad with a sweet, spicy, and tangy palm sugar dressing. Perfect for a hot day!
Prep Time
20 minutes
Total Time
30 minutes
Calories
385 kcal
Difficulty
Easy
Equipment
4 items
Cost
£2.45/serving
Ingredients
Servings
4
1mediumRipe Mango(Choose a firm but ripe mango.)
£1.20
0.5mediumPineapple(Cored and cubed.)
£1.00
2mediumGuava(Choose a firm guava.)
£1.80
1mediumGreen Apple(Granny Smith or similar tart apple.)
£0.60
1cupJicama (Bengkoang)(Peeled and cubed. Optional, but adds a nice crunch.)
£2.50
1smallCucumber(Peeled or unpeeled, depending on preference.)
£0.70
100gPalm Sugar(Finely chopped or grated.)
£0.90
2piecesBird's Eye Chili(Adjust to your spice preference. Remove seeds for less heat.)
£0.30
0.5teaspoonShrimp Paste (Terasi)(Optional, adds umami. Use a vegan substitute for a vegan version.)
£0.15
1tablespoonTamarind Paste(Or tamarind concentrate. Adds tanginess.)
£0.25
2tablespoonsWater(Adjust to desired consistency.)
00.3teaspoonSalt(Or to taste.)
02tablespoonsRoasted Peanuts(Roughly chopped, for garnish.)
£0.40
Total Cost
£9.80
£2.45 per serving
Instructions
- 1.Prepare the fruits: Peel and cut the mango, pineapple, guava, apple, jicama, and cucumber into bite-sized pieces.
- 2.Make the dressing: In a small saucepan, combine palm sugar, chilies, shrimp paste (if using), tamarind paste, water, and salt.
- 3.Cook the dressing: Heat the mixture over low heat, stirring constantly, until the palm sugar is completely dissolved and the sauce thickens slightly (about 5-10 minutes). Be careful not to burn the sugar.
- 4.Cool the dressing: Remove from heat and let the dressing cool completely. The dressing will thicken further as it cools.
- 5.Assemble the salad: In a large mixing bowl, combine all the prepared fruits and vegetables.
- 6.Dress the salad: Pour the cooled palm sugar dressing over the fruit salad and toss gently to coat evenly.
- 7.Garnish and serve: Sprinkle with chopped roasted peanuts before serving. Serve immediately or chill for later.
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My Notes
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Nutrition Information
Nutrition per serving (275g)
385 kcal / 1611 kJ
Carbs
78g
30% of RDA
Fat
8.5g
12% of RDA
Protein
4.5g
9% of RDA
Detailed Breakdown
Fibre
9 g
30% of RDA
Sugar
58 g
64% of RDA
Sodium
185 mg
8% of RDA
Saturated Fat
2 g
10% of RDA
Chef's Tips
Adjust the amount of chili to your preference for spiciness.
For a smoother dressing, you can strain it after cooking.
Other fruits that can be used include starfruit, papaya, and ambarella.
Serve the Rujak Buah with a side of kerupuk (Indonesian crackers) for dipping.
Cooking Equipment
Small saucepan
Cutting board
Knife
Mixing bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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