Rujak (Pungent Fruit Salad)

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Time to Prepare this Recipe 25 minutes Prep: 25 minutes Cook: 0 minutes
Calories Per Serving and Nutrition Information 61 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 97g
Amount per Serving
Calories 61 36% of calories from fat
% Daily Value*
Total Fat 2.0g4%
 Saturated Fat 0.0g2%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 3mg0%
Total Carbohydrate 10.0g3%
 Dietary Fiber 2.0g9%
 Sugars 6.0g
Protein 2.0g3%
Vitamin A 6%  Vitamin C 25%
Calcium 2%  Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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