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Rujak (Pungent Fruit Salad)

Yields:6 servings
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Recipe Cooking TimePreparation25 minutes
Cooking0 minutes
Ready In25 minutes

Ingredients

1 each cucumber peeled
1 cup jicama julienned
1 cup papaya firm, ripe, in 1/2 inch cubes
1 c Ripe pineapple pineapple, fresh ripe, in 1/2 inch cubes, fresh or canned
1 Firm, apples, tart firm, cut in 1/2 inch cubes
1 each mango almost ripe, peeled, cubed
3 tablespoons peanuts dry-roasted
1 each hot chili peppers hot, seeded, sliced
1/4 cup brown sugar
1 tablespoon tamarind paste dissolved in 1/2 cup water, strained

Directions

Cut the cucumber in half lengthwise, scoop out and discard the seeds.

Cut the halves in 1/4-inch thick half moons.

Mix the cucumber with jicama and fruit.

Prepare a sauce in a processor; first process the peanuts to a crunchy consistency, then add the chiles, sugar and tamarind liquid.

The sauce should have texture so don't over process.

Toss the sauce and fruit together.

Serve chilled or at room temperature as a snack, or with an assortment of Sumatra dishes.

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