A bowl serving the Malaysian dessert Rojak

Rojak

Name: Rojak
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 6
Cuisine: Asian
Ingredients: 1 mango slightly under-ripe; 1 papaya not too ripe; 1 large tart apple (such as Granny Smith’s); 400g prepared pineapple (roughly one small fruit), cut into chunks; ½ ridge cucumber peeled and cut into chunks (available from Waitrose or your local greengrocers); ½ ripe Galia or Ogen melon; 30g roasted unsalted peanuts very roughly chopped; 1 tbsp white sesame seeds lightly toasted; 2 tbsp tamarind paste; 2 tsp fish sauce (optional); 2 limes juiced; 2 tbsp palm sugar or soft light brown sugar; 1 tsp sambal oelek (a chilli paste), or 2 red chillies, deseeded and chopped

Diana Henry

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Serves 6

Easy

Prep: 30 mins

Cook: 3 mins

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Make this delicious Malaysian fruit dessert to finish an exotic meal, or use as a relish for spiced roast pork. It features a punchy sweet and sour dressing

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Ingredients

Nutrition

Units:

MetricUS

1 mango

slightly under-ripe
1 papaya

not too ripe
1 large tart apple

(such as Granny Smith’s)
400g prepared pineapple

(roughly one small fruit), cut into chunks
½ ridge cucumber

peeled and cut into chunks (available from Waitrose or your local greengrocers)
½ ripe Galia or Ogen melon
30g roasted unsalted peanuts

very roughly chopped
1 tbsp white sesame seeds

lightly toasted

For the dressing

2 tbsp tamarind paste
2 tsp fish sauce

(optional)
2 limes

juiced
2 tbsp palm sugar

or soft light brown sugar
1 tsp sambal oelek

(a chilli paste), or 2 red chillies, deseeded and chopped

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Nutrition: Per serving

kcal168
fat4g

low
saturates1g
carbs28g
sugars25g
fibre3g
protein3g
salt0.1g

Method

step 1

Mix the ingredients for the dressing together. Peel the mango and cut the cheeks from each side of the stone. Remove the rest of the flesh and slice, discarding any squashed or bruised bits (you need firm flesh for this dish). Peel the papaya, halve, deseed and cut the flesh into slices, and do the same with the melon.
step 2

Peel or leave the skin of the apple intact, whichever you prefer, then halve, core and cut into small chunks, or thin slices. Carefully toss all the fruit together with the dressing (it works best to use your hands). Taste. You may find you need more lime once the dressing is tossed with the fruit. If using this as a relish instead of as a fruit salad, add chopped coriander. Scatter the peanuts and sesame seeds over before serving.

Recipe from Good Food magazine, August 2017

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