Indonesian Cuisine
Rujak Kuah Pindang Bali (Balinese Fruit Salad with Spiced Tamarind Broth), Fresh, Sour, and Spicy with Aromatic Spices
Prep
25 min
Cook
15 min
Servings
4
Level
Easy
Rujak kuah pindang is a unique Balinese-style fruit salad that stands out because it's drizzled with a clear broth made from simmered palm sugar, tamarind, and spices, instead of the peanut sauce typically used in most rujak. The combination of fresh fruits with this savory, sweet-and-sour spicy broth creates a complex, refreshing flavor sensation that's perfect for hot weather. This traditional street snack from the Island of the Gods is also believed to aid digestion thanks to the combination of fruit and spices.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 young mango
- 2 kedondong (ambarella fruit)
- 1/2 jicama
- 1/4 pineapple
- 1/4 semi-ripe papaya
- 2 water guava (jambu air)
- 3 salak (snake fruit)
- 150 grams palm sugar / brown sugar
- 3 tbsp tamarind pulp
- 400 ml water
- 8 red bird's eye chilies
- 1/2 tsp toasted shrimp paste (terasi)
- 1 tsp salt
- 1 inch piece ginger
- 1 small inch piece kencur (aromatic ginger/sand ginger)
- 1 tbsp granulated sugar
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👩🍳 Instructions
- 1 Peel and cut all the fruits (young mango, kedondong, jicama, pineapple, papaya, water guava, salak) into cubes or any size you like. Soak briefly in ice water to keep them crisp and fresh, then drain.
- 2 Toast the shrimp paste briefly over low heat or on a dry non-stick pan until fragrant, then set aside.
- 3 Simmer the water together with the palm sugar and tamarind pulp over medium heat, stirring occasionally, until the sugar dissolves completely, about 8-10 minutes.
- 4 While waiting, coarsely grind the bird's eye chilies, toasted shrimp paste, ginger, and kencur until fairly fine but still slightly textured.
- 5 Add the ground spice mixture into the simmering tamarind-sugar broth, then add the salt and granulated sugar. Stir well and cook again for 3-5 minutes over low heat.
- 6 Strain the pindang broth to remove the coarse solids if you prefer a clearer broth, or leave it mixed in if you like a richer texture. Let it cool to room temperature or chill it in the fridge.
- 7 Arrange the cut fruits into a serving bowl or a shallow dish.
- 8 Pour the sweet-spicy-sour pindang broth over the fruit to taste right before serving so the fruit doesn't sit soaking too long and stays crisp.
- 9 Serve the rujak kuah pindang while chilled as a refreshing snack or dessert.
💡 Tips
• Choose fruits that are still slightly unripe/firm, like the mango and papaya, so the rujak stays crisp and doesn't turn mushy once soaked in the broth.
• The pindang broth can be made a day ahead and stored in the fridge — the flavor actually deepens and tastes even more refreshing when chilled.
• Adjust the amount of bird's eye chilies to your preferred spice level, or substitute with curly red chilies for a milder flavor.
• Don't pour the broth over the fruit too early if you plan to save it for later, so the fruit doesn't wilt and lose its crispness.
📊 Nutrition Facts / serving
165 kkal
Calories (kcal)
1.5 gg
Protein
0.5 gg
Fat
40 gg
Carbs
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