What is rujak buah? Indonesian rujak buah, or rojak buah in Malaysia/Singapore, is basically a fruit salad. Picture a bowl of colorful slices of fruits and vegetables, dressed with sweet, spicy, and tangy palm sugar sauce, topped with ground peanuts, and you can understand why rujak/rojak is so beloved and always a popular choice among the locals. If you buy rujak from a street-food seller, your rujak may come in a banana leaves plate and a bamboo skewer! It looks super cute, and totally green since everything is biodegradable.
Some of the more popular fruit and vegetable choices that we use in a rujak include:
Some of these fruits can be hard to find unless you have a very well-stocked Asian market. You can use other common firm fruits and vegetables too to make rujak, such as:
Pretty much any fruit/vegetable that is firm enough that won’t fall apart when you try to pick it up with a skewer is a perfect candidate for rujak buah.
To make rujak dressing, you will need:
Simply blend palm sugar, shrimp paste, tamarind juice, chilies, and salt in a food processor to turn them into a thick gooey liquid/syrup. You can serve the dressing immediately, or you can store it in the fridge for up to a week.
Though both versions use plenty of fresh fruits and fresh vegetables, there are differences between the two versions:
Rujak buah is definitely our most popular rujak, but we have so many other varieties of rujak in Indonesia. Some of the more popular variants are:
Now I feel like I owe it to myself and everyone who reads my blog to share the rest of Indonesian rujak recipes.