Name: Hot, spicy fruit salad (Rujak)
Yield: to serve six
Cuisine: Indonesia
Ingredients: ⅓ cooking banana (pisang klutuk—optional); 1 pomelo or ugli fruit or Texas grapefruit (in Indonesia jeruk Bali); 2 apples, Granny Smith or Cox’s (in Indonesia kedondong); ½ pineapple; ½cucumber; 2 mangoes or slightly unripe pears; large pinch of salt; 1 tbs tamarind water; 1 cabé rawit

Preparation info

to serve
six

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

At home we use fruit that is not fully ripe, such as a slightly unripe mango, because this has the right sourness and sharpness of taste. The best sugar to use is gula Jawa.* However, I also use dark, soft, brown sugar or Demarara sugar, and either of these is quite satisfactory.

Ingredients

1 pomelo or ugli fruit or Texas grapefruit (in Indonesia jeruk Bali)
½cucumber
½<

Method

In Indonesia, we would usually add also bengkuang and jambu.

Peel and segment the pomelo, ugli fruit or grapefruit. Slice the cucumber; this may be peeled or not, as you prefer. Prepare the other fruit, washing and peeling as required, and cutting everything into small pieces. Put the pieces straight into a bowl of cold water with 1