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Loading...A signature street food from Jakarta, this fruit pickle combines crisp unripe tropical fruits with a sweet-sour-spicy palm sugar and tamarind brine. Served cold with crushed roasted peanuts and crispy crackers, it is a refreshing balance of tangy, sweet, salty, and hot flavors in every bite.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 6 gFat
- 1 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 28 gSugar
- 5 gProtein
- 320 mgSodium
- 380 mgPotassium
- 55 mgCalcium
- 1.2 mgIron
- 48 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the sweet-sour-spicy brine
- 200 g palm sugar, chopped
- 500 ml water
- 2 tbsp tamarind paste (asam jawa)
- 1 tsp fine sea salt
- 3 tbsp cane vinegar
- 6 red bird's eye chilies, bruised
- 3 garlic cloves, smashed
- 2 shallots, thinly sliced
For the fruits and vegetables
- 1 small green mango, peeled and julienned
- 200 g young green papaya, peeled and julienned
- 200 g fresh pineapple, cut into bite-size cubes
- 2 star fruits, trimmed and thinly sliced
- 1 medium cucumber, halved and sliced
- 1 small carrot, peeled and julienned
- 100 g napa cabbage, thinly shredded
For serving
- 1/2 cup roasted peanuts, coarsely crushed
- Indonesian shrimp crackers (kerupuk) for serving
- Lime wedges for squeezing
- Crushed ice, optional
Directions
- Combine palm sugar, water, tamarind paste, salt, vinegar, bruised chilies, garlic, and shallots in a medium saucepan. Bring to a gentle boil over medium heat, stirring until the palm sugar fully dissolves.
- Reduce the heat to low and simmer the brine for 8 to 10 minutes, allowing the flavors to meld and the liquid to reduce slightly to a syrupy consistency.
- Strain the hot brine through a fine mesh sieve into a heatproof bowl, pressing gently on the solids. Discard the aromatics and let the brine cool to room temperature, then chill in the refrigerator until cold.
- While the brine chills, prepare all the fruits and vegetables: peel and julienne the green mango, papaya, and carrot; cube the pineapple; slice the star fruit and cucumber; and shred the cabbage. Keep everything cold until ready to assemble.
- In a large mixing bowl, combine all the prepared fruits and vegetables. Toss gently with clean hands or tongs so the textures stay intact and the colors remain vibrant.
- Pour the completely chilled brine over the fruit mixture. Toss again to coat evenly, then cover and refrigerate for 15 to 30 minutes to let the flavors marry without softening the produce.
- Just before serving, give the pickle a final toss. Spoon into chilled bowls or tall glasses over a layer of crushed ice for the classic Jakarta street-style presentation.
- Top generously with the crushed roasted peanuts, tuck shrimp crackers along the side, and serve with a wedge of lime on the rim for an extra squeeze of brightness.
Cook’s Notes
- Choose firm, unripe mango and papaya so the fruits hold their shape and provide a pleasant tart crunch against the sweet-sour brine.
- Always chill the brine thoroughly before pouring it over the fruits; warm liquid will quickly turn crisp produce soggy and dull its color.
- For a milder heat, slice the chilies in half and scrape out the seeds, or reduce the quantity to 2. For more fire, add an extra chili or a pinch of cayenne.
- Crushed ice is optional but traditional in Jakarta; it keeps the pickle crisp and adds the signature refreshing finish diners expect from street vendors.
- Eat the pickle the same day for the best texture; once dressed, the brine will gradually soften the fruits, so only combine what you plan to serve.
