Search
by Ingredient

Rujak (Pungent Fruit Salad)

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Rujak (Pungent Fruit Salad) recipe

 

Yield

6 servings

Prep

25 min

Cook

0 min

Ready

25 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cucumbers
peeled
Camera
1 cup jicama
julienned
Camera
1 cup papayas
firm, ripe, in 1/2 inch cubes
* Camera
1 cip pineapple, fresh
ripe, in 1/2 inch cubes, fresh or canned
* Camera
1 Granny Smith apples
firm, cut in 1/2 inch cubes
* Camera
1 mangos
almost ripe, peeled, cubed
Camera
3 tablespoons peanuts
dry-roasted
Camera
1 each hot chili peppers
hot, seeded, sliced
* Camera
¼ cup brown sugar
* Camera
1 tablespoon tamarind
paste dissolved in 1/2 cup water, strained
Camera

Ingredients

Amount Measure Ingredient Features
1 each cucumbers
peeled
Camera
237 ml jicama
julienned
Camera
237 ml papayas
firm, ripe, in 1/2 inch cubes
* Camera
1 cip pineapple, fresh
ripe, in 1/2 inch cubes, fresh or canned
* Camera
1 Firm, Granny Smith apples
firm, cut in 1/2 inch cubes
* Camera
1 each mangos
almost ripe, peeled, cubed
Camera
45 ml peanuts
dry-roasted
Camera
1 each hot chili peppers
hot, seeded, sliced
* Camera
59 ml brown sugar
* Camera
15 ml tamarind
paste dissolved in 1/2 cup water, strained
Camera

Directions

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

Cut the halves in ¼ 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 6136% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 25%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe