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Tropical Fruit Salad with Palm Sugar Dressing (Rujak) Recipe

Tropical Fruit Salad with Palm Sugar Dressing (Rujak) Recipe

Tropical Fruit Salad with Palm Sugar Dressing (Rujak) Recipe

In the humid heat of Indonesia, keeping cool and hydrated can be a very tasty business. Found mostly in roadside stalls and traveling food carts, this fruit salad is a wonderful summertime treat. Not only is it packed with essential vitamins and nutrients, but also its intense flavors will leave an indelible mark on your palate. Some of the traditional fruits used in this fruit salad can only be found in Indonesia, so here in this recipe, I’ve substituted a few that can be found quite easily in the West. For the dressing though it’s difficult to substitute for Javanese sugar, also known as gula jawa, if you can find it in your local Asian store or order it from an online source you’ll get a more authentic Indonesian dish.

Ingredients :

    • 1 unripe green mango (½ lb/ 250 g) peeled, pitted and thinly sliced
    • 1 green granny smith apple, cored and roughly chopped (120 g)
    • 1 small ripe pineapple (1 lb/ 500 g), peeled, cored and cut into bite-size chunks
    • 1 papaya medium ripe to ripe (1 lb/ 500 g), cut into bitesize chunks
    • 3 water apples or 1 guava, washed and sliced

PALM SUGAR DRESSING :

    • 1 cup (200 g) dark brown sugar or maple sugar (or Indonesian palm sugar)
    • 3 tablespoons water
    • 1 teaspoon dried shrimp paste
    • 1-2 red bird’s-eye chili peppers
    • 1/2 teaspoon salt
    • Juice of 1 lime

Method :

    1. Toss together all the fruits in a large mixing bowl and set aside.
    2. To make the Palm Sugar Dressing, blend the dark brown sugar, water, shrimp paste, chili peppers, salt, and lime juice in a food processor or blender until a smooth, thick consistency is achieved. Drizzle over the mixed fruits and toss together until thoroughly coated. Serve immediately.

SERVES 4
PREPARATION TIME : 10-15 MINUTES