A bowl serving the Malaysian dessert Rojak


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Prep: 30 mins Cook: 3 mins


Serves 6

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

Nutrition and extra info

Nutrition: Per serving

  • kcal168
  • fat4g
  • saturates1g
  • carbs28g
  • sugars25g
  • fibre3g
  • protein3g
  • salt0.1g
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  • 1 mango, slightly under-ripe
  • 1 papaya, not too ripe



    Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant…

  • 1 large tart apple (such as Granny Smith’s)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 400g prepared pineapple (roughly one small fruit), cut into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 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)
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 limes, juiced



    The same shape, but smaller than…

  • 2 tbsp palm sugar or soft light brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tsp sambal oelek (a chilli paste), or 2 red chillies, deseeded and chopped


  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.

  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.

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Comments, questions and tips

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17th Aug, 2017
This goes really well with duck breast
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