Fruit Rojak (Malaysian Fruit Salad)
A colourful, tangy fruit salad tossed in a light palm‑sugar and tamarind dressing, perfect for a feel‑good snack or side.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Combine palm sugar, diluted tamarind, chili paste and soy sauce in a small bowl; stir until the sugar dissolves, creating a glossy, slightly thick dressing.
-
Step 2 of 5
In a large bowl toss pineapple, cucumber, jicama and green mango together; the pieces should be evenly distributed and still crisp.
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Step 3 of 5
Pour the dressing over the fruit mixture and toss gently until every bite is lightly coated, the sauce should cling without pooling.
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Step 4 of 5
Scatter the crushed peanuts and cilantro over the top just before serving, adding a fragrant crunch and colour.
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Step 5 of 5
Serve immediately at room temperature, or chill for 10 minutes for a slightly firmer texture.
Notes from the kitchen
If tamarind paste is unavailable, substitute with lime juice mixed with a pinch of brown sugar. Adjust chili paste to taste for milder heat.
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