Indonesian Cuisine
Rujak Buah Bumbu Kacang Pedas Manis Khas Bandung (Bandung-Style Spicy-Sweet Peanut Sauce Fruit Salad)
Prep
25 min
Cook
10 min
Servings
4
Level
Easy
Rujak buah is a refreshing traditional Indonesian snack that combines an assortment of sweet-and-sour fruits with a drizzle of rich, spicy peanut sauce made with palm sugar. The fresh, spicy, sweet, and tangy sensations come together in every bite, making it irresistibly addictive—especially when enjoyed on a hot afternoon. In Bandung and many other regions, rujak buah is a beloved snack sold everywhere from street carts to traditional markets.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams Jicama
- 1 whole Cucumber
- 150 grams Pineapple
- 1 whole Green (unripe) mango
- 2 whole Water apple (jambu air)
- 2 whole Kedondong (ambarella fruit)
- 150 grams Semi-ripe papaya
- 100 grams Sweet potato (optional, boiled)
- 150 grams Fried peanuts
- 150 grams Palm sugar, finely shaved
- 1 tbsp Tamarind pulp
- 150 ml Warm boiled water
- 8 whole Red bird's eye chilies (adjust to taste for spiciness)
- 1/2 tsp Salt
- 1/2 tsp Toasted shrimp paste (terasi)
- 2 tbsp Fried peanuts (for garnish)
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👩🍳 Instructions
- 1 Peel and wash all the fruits thoroughly: jicama, cucumber, pineapple, green mango, water apple, kedondong, and papaya. Cut into medium-sized pieces, about 3-4 cm (1.5 inches), so they're easy to bite into.
- 2 If using sweet potato, steam or boil it first until tender, then cut into pieces and set aside with the other fruits.
- 3 Dissolve the tamarind pulp in a little warm water, then strain to get just the tamarind liquid, discarding the seeds.
- 4 Grind the bird's eye chilies, toasted shrimp paste, and salt using a mortar and pestle or blender until smooth.
- 5 Add the fried peanuts to the mortar with the chili mixture, and continue grinding until the peanuts are finely crushed and well combined with the spices.
- 6 Add the shaved palm sugar to the peanut mixture, and keep grinding until the sugar dissolves and the sauce is fully blended.
- 7 Pour in the tamarind liquid a little at a time while continuing to grind, until the peanut sauce reaches a thick but pourable consistency—adjust with more warm water if needed.
- 8 Taste the peanut sauce and adjust the sweet-sour-spicy balance to your liking by adding more palm sugar, tamarind liquid, or chilies.
- 9 Arrange the cut fruit on a serving plate or in a bowl, then drizzle the peanut sauce evenly over the top.
- 10 Sprinkle with coarsely chopped fried peanuts as a topping, and serve the rujak immediately while the fruit is still fresh and crisp.
💡 Tips
• Choose fruits that are still slightly unripe and firm, like green mango and kedondong, so the rujak stays crisp and doesn't turn mushy.
• Toast the shrimp paste briefly over low heat or in a dry non-stick pan before grinding—this brings out a richer, more savory aroma.
• If you prefer a thinner peanut sauce for dipping, add more tamarind liquid; for a thicker version to coat the fruit, use less water.
• Store the cut fruit in the refrigerator before serving so the rujak tastes fresher and colder when eaten.
📊 Nutrition Facts / serving
220
Calories (kcal)
6 g
Protein
9 g
Fat
32 g
Carbs
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