Rujak Buah - Fruit Salad with Spicy Palm Sugar Sauce

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 0 min

Total Time: 30 mins

Serves: 1 cup


  • Rujak dressing/sauce
  • 200 gram palm sugar (Indonesian: gula Jawa), chopped/shaved if using the block version
  • 15 gram tamarind flesh + 5 tablespoon drinking water, strained
  • 6 (or more) Thai chilies, seeded
  • 1/4 teaspoon shrimp paste (Indonesian: terasi, Malaysian/Singaporean: belacan), toasted until pale, fragrant, and crumbly
  • 1/4 teaspoon salt
  • Typical fruits for rujak buah
  • green mango (Indonesian: mangga muda)
  • green papaya (Indonesian: pepaya muda)
  • pineapple (Indonesian: nenas)
  • water apple (Indonesian: jambu air)
  • guava (Indonesian: jambu merah)
  • cucumber (Indonesian: timun)
  • jicama (Indonesian: bengkoang)
  • starfruit (Indonesian: belimbing)
  • ambarella (Indonesian: kedondong)
  • pomelo (Indonesian: jeruk Bali)
  • Optional toppings
  • crushed/ground roasted peanuts
  • toasted sesame seeds
  • a mixture of salt and chili powder


  1. Prepare rujak dressing/sauce. In a food processor/blender, process all rujak sauce ingredients into a thick gooey liquid. Transfer to a dipping bowl.
  2. Prepare fresh fruits. Wash and cut some of the suggested typical fruits and vegetables, make sure everything is bite-size pieces, arrange in individual serving/salad bowls.
  3. Serving rujak buah. Serve both the cut fruits and rujak sauce together. Pour a little bit of the spicy rujak sauce and mix with the fruits. If you wish, add the additional toppings too.

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