Indonesian & Malaysian

Rujak Buah

Name: Rujak Buah
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian & Malaysian
Ingredients: 4 cups mixed firm fruit (green mango, pineapple, jicama, cucumber), cut into bite-size pieces; 1/2 cup palm sugar, chopped; 2 tbsp tamarind paste and 1/4 cup water; 2 Thai chiles and 1/4 cup roasted peanuts (plus 1/2 tsp salt)

A bracing Indonesian fruit salad of crunchy unripe fruit tossed in a sweet, spicy, and tangy palm sugar and tamarind dressing.

25 minutes

Serves 4

Snack

Contains common allergens

Peanut

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Instructions

4 steps

1
In a small saucepan, combine the chopped palm sugar, tamarind paste, and 1/4 cup water, then warm over medium-low heat for 4 to 5 minutes, stirring, until the sugar dissolves into a thick syrup.

2
Using a mortar and pestle, pound the Thai chiles and salt into a coarse paste, then add the roasted peanuts and crush them roughly so the dressing keeps some texture.
3
Stir the chile-peanut paste into the warm tamarind syrup and let the dressing cool to room temperature; taste and balance the sweet, sour, salty, and spicy notes to your liking.
4
Place all the cut fruit in a large bowl, pour over the dressing, and toss until every piece is glossy and well coated. Serve immediately while the fruit is cold and crisp, topped with a few extra crushed peanuts.

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