Spicy fruit salad (rujak)

Think zesty, fresh and summer-y all in one bowl!

Credit: Feast magazine

• serves

  6

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 1 pink grapefruit, segmented
• 565 g can pitted lychees, drained
• ½ papaya, peeled, thinly sliced
• ½ pineapple, peeled, cored, cut into 3 cm pieces
• 1 mango, peeled, thinly sliced
• 1 pomelo*, segmented

Spicy syrup

• 3 tsp sambal oelek (see Note)
• 90 g (⅔ cup) grated palm sugar (gula jawa)
• 80 ml (⅔ cup) kecap manis
• 1 tbsp lemon juice

Instructions

 To make syrup, whisk together ingredients until sugar has dissolved. Combine fruits in

a large bowl and serve with spicy syrup.

Note

Pomelo is a large citrus that’s similar in flavour to grapefruit. It is available from selected greengrocers and Asian food shops.

Sambal oelek, from supermarkets and Asian food shops, is a very hot Indonesian seasoning made from chillies and soy sauce.

As seen in Feast Magazine, Issue 14, pg76.

Photography by Armelle Habib

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.