🥭 Rujak Buah
Rujak buah is an Indonesian fruit salad of crunchy, slightly unripe fruit such as mango, pineapple, cucumber, jicama and papaya, tossed in a thick sweet-sour-spicy dressing of palm sugar, tamarind, chili and ground roasted peanuts. It is refreshing, juicy and fiery. It is sold by street vendors and eaten as a snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g mixed fruit (green mango, pineapple, cucumber, jicama, papaya), cut into bite-size pieces
- 80 g palm sugar, grated
- 2 tbsp tamarind pulp soaked in 60 ml warm water
- 1–3 red chilies
- 50 g roasted peanuts
- 1/2 tsp salt
Method
- Strain the tamarind water and discard the seeds.
- Pound the chilies and salt in a mortar, add the peanuts and pound coarsely.
- Add the palm sugar and tamarind water and grind into a thick sauce.
- Toss with the fruit or serve the sauce on the side for dipping.
How to make it lighter
- Use half the peanuts (25 g) — 1 tbsp peanuts ≈ 55 kcal.
- Cut the palm sugar to 40 g and let the ripe fruit add sweetness.
- Serve the dressing as a dip instead of coating every piece.
History
Rujak is eaten across Indonesia and Malaysia, from street carts to family gatherings, with many regional versions; rujak buah, the fresh fruit version, is especially popular in Java.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →