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Rujak Recipe (Indonesian Fruit Salad)
This rujak recipe is highly flavorful fruit salad from Indonesia with a slightly spicy twist. It's perfect as a side dish, party platter or dessert! Super tasty.
Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Calories: 108 kcal
Course:
Side Dish , Appetizer
Cuisine:
Indonesian , American
Ingredients
- ½ pineapple fruit peeled, cored and sliced
- 1 unripe mango peeled and sliced
- 1 small cucumber peeled, deseeded and sliced
- 1 green apple sliced
- ½ small papaya peeled, deseeded and sliced
FOR THE SAMBAL RUJAK (RUJAK SAUCE)
- ½ cup palm sugar or use brown sugar
- 1 cup water divided
- ¼ cup tamarind juice or use lime juice
- 1 teaspoon belacan dried shrimp paste, dry roasted – See NOTES for substitutes.
- 3-6 bird’s eye peppers or more, as desired
- salt to taste
Instructions
- Add all of the fruit to a large bowl.
- For the Sambal Rujak (Rujak Sauce), add the sugar and ½ cup water to a saucepan. Bring to a boil, the reduce the heat and simmer for 10 minutes to make a simple syrup.
- Stir in the remaining ingredients (water, tamarind juice, roasted belacan, whole peppers, salt).
- Bring to a boil, then reduce heat and simmer 5 more minutes. Remove from heat and cool.
- Strain, the pour over the fruit. Toss the fruit to cover it in the Rujak sauce.
- Serve!
Cup of Yum
Notes
- Makes 1 cup of Sambal Rujak. Dish makes about 4-5 cups.
- Other Fruits and Vegetables. There are many other popular fruits and also vegetables for making Rujak. The possibilities are truly endless. Some commonly used fruits include starfruit (belimbing), water apple (jambu air), ambarella (kedondong), pomelo (jeruk Bali), jicama (bengkuang), guava (jambu merah), and many, many others.
- Substitutes for Belacan. If you are unable to find belecan, use dried shrimp, but use double the amount. You can also use salted shrimp. Anther option is 2-3 mashed anchovies with oil. For a vegetarian substitute, try chopped or ground shiitake mushrooms.
- Heat Factor. You'll get some decent heat from the bird's eye peppers, though not much using only 3 of them. You can easily add in more to your own heat preference. Or, skip them if you'd prefer milder heat.
Nutrition Information
Calories
108kcal
(5%)
Carbohydrates
27g
(9%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
7mg
(2%)
Sodium
47mg
(2%)
Potassium
215mg
(6%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
546IU
(11%)
Vitamin C
54mg
(60%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 108
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 47mg | 2% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 54mg | 60% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.