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Rujak (Pungent Fruit Salad)

 

Rujak (Pungent Fruit Salad) recipe
81

Yield

6

servings

Prep

25

min

Cook

0

min

Ready

25

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

1 cucumbers
peeled
1 cup jicama
julienned
1 cup papayas
firm, ripe, in 1/2 inch cubes
*
1 cip pineapple, fresh
ripe, in 1/2 inch cubes, fresh or canned
*
1 Granny Smith apples
firm, cut in 1/2 inch cubes
*
1 mangos
almost ripe, peeled, cubed
3 tablespoons peanuts
dry-roasted
1 each hot chili peppers
hot, seeded, sliced
*
¼ 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 ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 6136% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 25%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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