A bowl serving the Malaysian dessert Rojak


  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Aug, 2017
This goes really well with duck breast
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?