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Rujak Brunei (Spiced Fruit Salad) |
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Ingredients
Fruit:
- 1 small cucumber, thinly sliced
- 1 cup jicama, thinly sliced
- 1 cup firm ripe papaya, cubed
- 1 star apple, sliced
- 1 to 2 cups pineapple (fresh or canned), cubed
- 1 firm green pear, cubed
- 1 firm tart apple, cubed
Sauce:
- 3 tablespoons dry roasted peanuts
- 1 or 2 hot red chilies, sliced and seeded
- 1/2 cup brown sugar
- 1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained
- 1 small green banana, sliced (optional)
Method
- Arrange the cucumber and three or more of the fruits in separate piles on a serving platter.
- In a food processor, finely chop the peanuts. Add the chilies, brown sugar, tamarind, and banana to form a thick sauce.
- Serve one of two ways. Traditionally, the sauce and fruit are served separately, and diners dip the fruit in the sauce. A modern alternative is to toss the fruit and sauce together and serve the salad at room temperature.
