Rujak

Indonesian fruit and vegetable salad with a unique twist.

Meaning: The word “rujak” comes from Old Javanese and means “to crush” or “to smash,” referring to the way the ingredients are often prepared.

Ingredients: Rujak boasts a vibrant mix of flavors and textures. The base typically features a combination of unripe fruits and vegetables with a tart or sour flavor profile. Unripe mango, green papaya, guava, bengkuang (jicama), and cucumber are all popular choices. These are then tossed in a dressing that’s the star of the show. This dressing is usually made with palm sugar for sweetness, chilies for heat, tamarind paste for tang, and shrimp paste (terasi) for depth of flavor.

There are many variations of rujak throughout Indonesia, each with its own regional flair. The most common type is “rujak buah” (fruit rujak), which is served at room temperature. Rujak kuah pindang is another popular rujak dish from Bali, it’s incorporate the stock of brine fish stock into the flavor.

Fun Fact: Rujak is not just delicious, it’s also believed to have health benefits! The combination of fruits and vegetables provides a good dose of vitamins and antioxidants. The chilies in the dressing are thought to aid digestion, while the tartness of the fruits can help stimulate the appetite.