Rujak (Pungent Fruit Salad)

25 minutes Prep: 25 minutes Cook: 0 minutes

61 calories per serving view nutrition facts

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1	each	cucumber	peeled
1	cup	jicama	julienned
1	cup	papaya	firm, ripe, in 1/2 inch cubes
1 c Ripe pineapple		pineapple, fresh	ripe, in 1/2 inch cubes, fresh or canned
1	Firm,	apples, tart	firm, cut in 1/2 inch cubes
1	each	mango	almost ripe, peeled, cubed
3	tablespoons	peanuts	dry-roasted
1	each	hot chili peppers	hot, seeded, sliced
1/4	cup	brown sugar
1	tablespoon	tamarind	paste dissolved in 1/2 cup water, strained

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't over process.

Toss the sauce and fruit together.

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

Nutrition Facts

Serving Size 97g

Amount per Serving

Calories 61 36% of calories from fat