Indonesian Cuisine
Rujak Serut Bogor (Bogor-Style Shredded Fruit Rujak), Fresh, Spicy, and Sweet with Palm Sugar Sauce
Prep
25 min
Cook
5 min
Servings
4
Level
Easy
This Bogor specialty, rujak serut (shredded fruit salad), is different from regular fruit rujak because all the fruits are finely shredded, then drizzled with a thick, fiery peanut and palm sugar sauce. The texture is soft and refreshing, making it perfect as a snack on a hot afternoon. The combination of sour, sweet, and spicy flavors from the bird's eye chilies makes this rujak impossible to stop eating.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Jicama
- 150 grams Green (unripe) mango
- 150 grams Pineapple
- 100 grams Kedondong (ambarella fruit)
- 100 grams Raw sweet potato (if you like)
- 100 grams Cucumber
- 150 grams Palm sugar, finely shaved
- 2 tbsp Granulated sugar
- 3 tbsp Tamarind water
- 5-10 pieces Red bird's eye chilies, to taste
- 3 tbsp Fried peanuts
- 1/2 tsp Roasted shrimp paste (terasi)
- 1/2 tsp Salt
- 100 ml Cooled boiled water
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👩🍳 Instructions
- 1 Peel all the fruits and vegetables (jicama, green mango, pineapple, kedondong, sweet potato, cucumber), then wash them clean.
- 2 Shred or coarsely grate all the ingredients using a cheese grater or a coarse shredder, set aside in a large bowl, and store in the fridge while you make the sauce.
- 3 Grind the bird's eye chilies, roasted shrimp paste, and salt using a mortar and pestle or a dry blender until smooth.
- 4 Add the fried peanuts, and coarsely grind together with the chili paste until well combined but still with some peanut texture.
- 5 Add the shaved palm sugar and granulated sugar, keep grinding until all the ingredients come together into a thick paste.
- 6 Pour in the tamarind water and cooled boiled water little by little while stirring until the sauce becomes a thick but slightly pourable consistency; adjust the taste (add more sugar if not sweet enough, add more chili if not spicy enough).
- 7 Take the shredded fruit out of the fridge, and drain off any excess liquid that has come out.
- 8 Pour the peanut-palm sugar sauce over the shredded fruit, and gently toss until all the fruit is coated with the sauce.
- 9 Serve immediately while cold for the best freshness; you can add a sprinkle of whole fried peanuts on top.
💡 Tips
• Choose fruits that are still slightly unripe and firm, like the mango and kedondong, so they stay crunchy when shredded.
• Shred the fruit just before serving so it doesn't get too watery and keeps its fresh color.
• Roasted shrimp paste can be substituted with shrimp paste briefly toasted in a dry nonstick pan to bring out more aroma.
• If you like your rujak thicker, reduce the amount of cooled boiled water when making the sauce.
📊 Nutrition Facts / serving
180
Calories (kcal)
3 g
Protein
5 g
Fat
32 g
Carbs
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