Fruit

Rujak (Indonesian Fruit Salad)

Author Notes

My mother-in-law would make this up as a snack when we would come to visit. Most of the time she served the fruit and veggies cut like large fries and offered the dressing as a dip but we like it this way as a salad. - Angela @ the well-worn apron —Angela @ the well-worn apron

Test Kitchen Notes

I really enjoyed making this salad with its spicy, sour, sweet, and savory aspects. Apples, jicama and cucumbers give the salad a crunchy dimension which is appealing to the palate. And every bite has sourness from the tamarind and spiciness from the sambal oelek. I felt the shrimp paste was too strong a flavor, perhaps a few drops of fish sauce might work better? I did like adding brown sugar, it balanced the flavors. Overall this is a good salad with intense flavors and textures! —onetribegourmet

  • Serves 4
Ingredients
  • 1/2 teaspoon sambal oelek
  • 1/2 teaspoon shrimp paste
  • 3 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon tamarind concentrate, dissolved in 1 tablespoon water
  • 1 large green apple, cored
  • 1/2 large English cucumber, seeds removed
  • 1/2 medium jicama, peeled
In This Recipe
Directions
  1. Combine sambal oelek, shrimp paste, brown sugar, salt, and tamarind in a large bowl to make a thick paste. Cut fruit and vegetables into matchsticks, add to bowl and toss to coat evenly.
  2. Cut fruit and vegetables into matchsticks, add to bowl and toss to coat evenly.
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