Rujak (Pungent Fruit Salad)

Recipe Ingredients

1		Cucumber - peeled
1 cup	237ml	Jicama - julienne
1 cup	237ml	Firm, ripe papaya - in 1/2" cubes
1 cup	237ml	Ripe pineapple in 1/2 inch - cubes
1		Firm, tart apple - cut in cubes
1		Almost ripe mango - peeled, cubed
3 tablespoons	45ml	Dry-roasted peanuts
1		Fresh hot red chiles, to 2 - seeded, sliced
1/4 cup	40g / 1.4oz	Brown sugar
1 tablespoon	15ml	Tamarind paste*

Recipe Instructions

* dissolved in 1/2 cup water

Buried way down in my stack of papers I found an article from the SF Chron entitled "Sumatran Food--Hotter than Hot". Sumatra is close to Indonesia and the Malay peninsula and there seems to be some similarity between the cuisines.

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' over process.

Toss the sauce and fruit together.

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

Source:
Bon Appetit

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.