East Meets West Rojak (fruit Salad)


  • 1 small jícama|jicama, peeled,quartered and thinly sliced (sengkuang)
  • 1-2 unripe green mango
  • 1 small pineapple, peeled,quartered lengthwise and thinly sliced
  • 1 green Apple, quartered,cored and thinly sliced
  • 1 small guava, quartered and thinly sliced (preferably seedless)
  • 1 star fruit, thinly sliced into stars
  • 2 kiwi|kiwi fruits, peeled and thinly sliced
  • 1 pomegranate, peel and separate seeds
  • Dressing
  • 3 tablespoons skinless peanuts, toasted and chopped
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon dark soy sauce (sweet)
  • 1 tablespoon light soy sauce
  • 1 tablespoon freshly-squeezed lime juice
  • 1 tablespoon sunflower oil or palm oil
  • 3 tablespoons palm sugar, finely chopped (gula melaka)
  • 2 tablespoons granulated sugar|white sugar
  • 2 birds eye chilis, finely chopped (cilipadi)


  1. Soak Apple slices for five minutes in a solution of 1 tbsp lime juice mixed with 1 cup water.
  2. Layer thinly-sliced fruit into a shallow glass dish, Or you may stack them in layers on individual plates/bowls.
  3. Cover and refrigerate until ready to serve (this can be done several hours ahead).
  4. Toast peanuts and sesame seeds in 350F oven for 10 minutes, stirring occasionally.
  5. To make dressing, combine all the dressing ingredients (apart from the peanuts and sesame seeds) in a small bowl, stirring well.
  6. Add the sesame seeds and half the peanuts.
  7. Serve in a bowl alongside the salad.
  8. The remaining chopped peanuts should be offered as an additional garnish which guests can sprinkle on their salad.
This article uses material from the "East Meets West Rojak (fruit Salad)" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License