Chef Desi Trisnawati – Rujak Buah Kecombrang

Rujak Buah Kecombrang – Ginger Torch Fruit Salad

Fruit Ingredients:

• 1 peeled pineapple
• 1 peeled jicama
• 3 water apples
• 1 cucumber
• 3 jackfruit pieces
• 1/4 red dragon fruit
• 1 semi-ripe mango
• 1 ginger torch flower

Rujak Sauce Ingredients:

• 50g fried peanuts
• 150g palm sugar
• 1 tsp BBQ shrimp paste
• 2 red bird’s eye chilies
• 5g salt
• Juice of 1 lime

Method:

1. Cut all fruits into your desired shape or thin slices.
2. Arrange the fruit pieces on a plate.
3. Blend all rujak sauce ingredients except for peanuts. Add a small piece of pineapple to help with blending.
4. Once blended, add the peanuts and chop again, but not too finely, so there’s a chunky texture.
5. Pour the rujak sauce into a bowl. You can either dip the fruits in the sauce or mix them together.