Rujak Manis – Indonesian Sweet (and Slightly Spicy) Fruit Salad

Rujak Manis is a traditional Indonesian fruit salad that combines a variety of fresh fruits with a sweet, tangy, and (slightly) spicy dressing. This combination of Asian flavor and textures makes a perfect refreshing dish for a hot day.

If you’re looking for a creative update, this red currant rujak offers a delicious alternative to Rujak Manis!

Rujak Manis (also spelled Rudjak or Roedjak Manis) translates in English to Sweet Fruit Salad. (Rujak = Fruit salad, Manis = Sweet). Similar fruit salads are found in Malaysia and Singapore, where they call it Rojak.

The Sauce

The sauce for Rujak Manis is made from palm sugar and aromatic spices. This mixture creates a rich flavor with a hint of spiciness that complements the fruits beautifully. It is versatile enough to be enjoyed as a side dish, a snack, or dessert.

There is terasi shrimp paste in the sauce adding a savory umami depth, but if you want a vegan or vegetarian version, leave it out.

Ingredients and Variations

You can use a variety of firm fruits in this salad, such as mango, pineapple, apple, lychees, and papaya. While some might argue that bananas don’t belong in Rujak Manis, a firm, not overly ripe banana can be a good addition. I say, if you like bananas, just put it in! Let me know in the comments which fruits you put in your rujak manis salad.

To add visual appeal and texture, it’s common to leave the skin on apples or cucumbers. I peeled them with a crinkle cutter for a pretty striped effect.

How to Store Rujak Leftovers

Store the fruit salad leftovers in an airtight container in the fridge for up to 2 days. It is best enjoyed fresh and chilled or at room temperature, preferably on the day you make it. It will still be tasty the next day, but it may not look as appealing.

This recipe gives you about 1 cup of the rujak sauce. If you have leftover sauce, let me tell you, it is delicious as a dipping sauce for krupuk! Or any other snack for that matter. I love dipping Perkedel fritters in the rujak sauce.

Typical Indonesian Ingredients

You can get authentic ingredients to make rujak at your local Asian grocery store or online at Amazon.

• Gula Jawa (unrefined palm sugar) is a natural sweetener made from the sap of palm trees. It has a sweet and rich, caramel-like flavor and is commonly used in Indonesian desserts. Use coconut sugar or brown sugar as substitutes.
• Terasi (fermented shrimp paste) adds depth and umami. It is made from shrimp that has been salted, fermented, and then ground into a paste. It has a strong (stinky) smell that fades during cooking, leaving a savory taste. Fish sauce can be used as a substitute, though it will slightly change the flavor.
• Tamarind paste is a tangy, dark brown concentrate made from tamarind fruit, used to add a rich, sour flavor. It’s a key ingredient in many Indonesian recipes. Lime or lemon juice can be used as substitutes, but they do not replicate the full complexity of tamarind.
• Sambal Oelek is a simple chili paste made from fresh red chilies, salt, and sometimes a bit of vinegar or lime juice. It serves as a base for many other types of sambals and is widely used in Indonesian cuisine to add heat. Add more or less to your level of spiciness preference. Substitute sambal oelek with any hot chili paste or sauce like Sriracha, though the flavor profile will vary.
• Kecap manis is a sweet, thick soy sauce and a staple in Indonesian cuisine. Its unique flavor comes from the addition of palm sugar, which gives it a rich, caramelized sweetness. The ABC brand is a common favorite but my grandmother’s recipe notes show that her favorite was the Kaki tiga brand. So that is what I use. Because Grandma said so. 🙂