Rujak

Name: Rujak
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 unripe mango, sliced; 200g pineapple, cubed; 200g jicama (bengkuang), sliced; 1 cucumber, sliced; 1 guava, sliced; 1 green apple, sliced; Rujak sauce: 100g palm sugar (gula Jawa), grated; 2 tbsp tamarind paste; 1 tsp shrimp paste (terasi), roasted; 5 bird's eye chilies; 1 tsp salt; 3 tbsp warm water; Crushed roasted peanuts

Rujak (ROO-jak)

Spicy Fruit Salad

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 191 kcal

A vibrant tropical fruit salad of unripe mango, pineapple, jicama, and cucumber dressed in a punchy sauce of palm sugar, tamarind, chili, and shrimp paste — sweet, sour, salty, and spicy in every bite.

Nutrition & Info

Protein 3.0g

Carbs 38.0g

Fat 3.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Allergen Warnings

⚠ shellfish

Equipment Needed

mortar and pestle large mixing bowl sharp knife

Presentation Guide

Vessel: plate or banana leaf

Garnishes: crushed peanuts, extra chili

Accompaniments: extra rujak sauce

Ingredients

1 unripe mango, sliced
200g pineapple, cubed
200g jicama (bengkuang), sliced
1 cucumber, sliced
1 guava, sliced
1 green apple, sliced
Rujak sauce: 100g palm sugar (gula Jawa), grated
2 tbsp tamarind paste
1 tsp shrimp paste (terasi), roasted
5 bird's eye chilies
1 tsp salt
3 tbsp warm water
Crushed roasted peanuts

Instructions

1
Prepare all fruits: slice mango, cube pineapple, slice jicama, cucumber, guava, and apple. Keep slightly chilled.
2
Make the rujak sauce: pound chilies and roasted shrimp paste in a mortar. Add grated palm sugar, tamarind paste, salt, and warm water. Pound and mix until the sugar dissolves into a thick sauce.
3
Arrange the prepared fruits on a plate or in a bowl.
4
Pour the spicy-sweet sauce over the fruits and toss gently to coat evenly.
5
Sprinkle with crushed roasted peanuts. Serve immediately while fruits are still crisp.

💡

Did You Know?

In Javanese tradition, rujak is associated with pregnancy cravings — if a woman craves rujak, it is said she is expecting a girl.

Chef's Notes

Equipment Tips

mortar and pestle
large mixing bowl
sharp knife

Garnishing

crushed peanuts, extra chili

Accompaniments

extra rujak sauce

The Story Behind Rujak

Rujak has ancient Javanese origins, mentioned in the 9th-century Kakawin Ramayana. The combination of unripe fruits with a spicy, fermented dressing reflects the Indonesian genius for balancing contrasting flavors. Different regions have their own rujak variations: rujak cingur from Surabaya adds beef snout, while rujak juhi from Jakarta uses dried squid. The dish demonstrates how Indonesian cuisine transforms simple fruits into complex flavor experiences.

🕐 Traditionally enjoyed afternoon snack, anytime refreshment 📜 Origins: Javanese, ancient

Comments (0)

No comments yet. Be the first to share your thoughts!