Rujak
(Rojak)
Rujak is a traditional Indonesian fruit and vegetable salad, known for its bold combination of sweet, spicy, sour, and savory flavors. A beloved street food and household dish across Indonesia, Malaysia, and Singapore, rujak typically consists of fresh tropical fruits and raw vegetables, tossed or dipped in a thick, spicy palm sugar and tamarind dressing.
Unlike Western fruit salads, rujak is distinct for its complex flavor balance, with the dressing often made from palm sugar (gula Jawa), tamarind paste, peanuts, salt, shrimp paste (terasi), and bird’s eye chilies, creating a deeply umami, tangy, and fiery sauce.
The fruits commonly used include pineapple, mango (ripe or unripe), jicama, cucumber, papaya, water apple, and starfruit, while some variations also add boiled sweet potatoes or tofu for extra texture. There are many regional variations of rujak, each with its unique twist. Read more
Rujak buah is the most common, featuring assorted fresh fruits with a thick, sticky dressing. Rujak cingur, a specialty from East Java, incorporates boiled beef snout (cingur), vegetables, and tofu, dressed with a more pungent shrimp paste-based sauce.
Rujak ulek from West Java involves pounding the sauce and fruits together, intensifying the flavors. Rujak serut features grated fruits for a more refreshing, spoonable version, while rujak kuah pindang from Bali uses a dressing infused with fish broth for a savory depth.
Rujak is typically served fresh, either as a snack or a light meal, and is often enjoyed with kerupuk (crispy crackers) for added crunch.
WHERE TO EAT The best Rujak in the world (according to food experts)
