Fruit Salad with Palm Sugar Syrup (Rujak)
BALINESE SATAY PARTY FOR 10 - 12
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Fruit Salad with Palm Sugar Syrup (RUJAK)
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INGREDIENTS
1/2 teaspoon anchovy paste 1 1/2 cups (10 oz.) chopped palm sugar or firmly packed brown sugar
1/4 cup liquid tamarind concentrate or lemon juice
1 to 2 tablespoons thinly sliced fresh Thai or serrano chilies
1/4 teaspoon salt
6 to 8 cups bite-size pieces mixed fresh fruit (pineapple, mango, honeydew, seedless watermelon, star fruit, grapefruit or orange segments, unripe or ripe papaya, green apple)
METHOD
1. In a 1 1/2- to 2-quart pan over medium heat, stir anchovy paste until warm, about 30 seconds.
2. Add 1 cup water, palm sugar, tamarind concentrate, chilies, and salt. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is reduced to 1 cup, about 20 minutes.
3. Pour through a strainer into a bowl; discard residue. Cover and chill syrup until cool, about 30 minutes,
4. Up to 30 minutes before serving, mix syrup with fruit.
PREP AND COOK TIME: About 50 minutes NOTES: Make the spicy syrup for salad up to 3 days ahead; cover and chill. Wear kitchen gloves when handling fresh hot chilies. MAKES: 10 to 12 servings Where to buy ingredients
