Fruit Salad

The name asinan refers to traditional Indonesian salads made with pickled fruit or vegetables. It is believed that the fruit variety originates from Jakarta and the vegetable variety from the city of Bogor. The dish was developed under numerous cultural influences, and it is a true representative of Indonesian multicultural heritage. Asinan is a typical street dish in Indonesia, and it is usually sold by street vendors or at local eateries. However, it is also a common dish in many traditional Indonesian restaurants. Although asinan can be made with any fruits or vegetables, cabbage and cucumbers are the most common ingredients. Both vegetable asinan and fruit asinan are usually served with sweet, sour, and spicy peanut sauce, and they are typically topped with rice crackers or noodles.

Asinan

Netherlands

Boerenjongens is a Dutch specialty from Groningen, consisting of raisins that are soaked and preserved in brandy and spices such as sugar and cinnamon. The raisins are traditionally reserved for special occasions such as Christmas and similar celebrations. It is recommended to serve them in small glasses with a small spoon on the side. Today, boerenjongens are also used as a stuffing for meat or as a topping for yogurt or pancakes.

Boerenjongens

Ensalada fruta is a Mexican version of the classic fruit salad. What makes it unique is the addition of lime juice, tequila (optional), and anchiote chili powder, giving it an unusual, spicy kick when combined with chopped pieces of fruit such as pineapple, mango, and strawberries. Although it can be served fresh, it is recommended to chill it for an hour before consumption, making it an ideal refreshment for a hot summer day.

Ensalada fruta

United States

Frog eye salad is a flavorful concoction made with the ball-shaped acini di pepe pasta, egg yolks, and a whipped cream topping that can sometimes be enriched with the addition of pineapple pieces, shredded coconut, mandarin oranges, or marshmallows. This crossover between a pasta salad and a fruit salad is especially popular in Utah, where it is a staple at potlucks.

Frog Eye Salad

Hoa quả dầm is a traditional fruit salad originating from Vietnam. The fruit salad is made with the freshest possible summer fruits such as lychees, jackfruit, papaya, pineapple, mango, dragon fruit, longan, watermelon, Asian pear, bananas, plums, strawberries, and mangosteen. The fruit is cut into bite-sized pieces and spooned into a tall glass, which is then topped with crushed ice and a combination of coconut cream, condensed milk, and yogurt. The fruit salad is simply mixed with a spoon and enjoyed as it is. This fruit salad is immensely popular in Vietnam as it has every part of the country in it, with fruit from the north, south, and center of the country.

Hoa quả dầm

The preparation for this spicy-sweet fruit salad originating from St. Lucia is as simple as it can be &ndash; mangoes are thinly sliced, then mixed with a combination of crushed garlic, salt, pepper, oil, water, and pepper sauce. All that's left to do is to let the dish chill for a few minutes, and then it can be consumed straight away.

Mango in Sauce

India

Phalon ki chaat is a traditional chaat (snack) originating from Delhi. It's usually made with a combination of cumin seeds, amchur, salt, sugar, black pepper, mint, lemon juice, and mixed fruit such as oranges, guavas, bananas, grapes, and apples. The cumin seeds are dry-fried until fragrant, and then ground. The fruits are mixed in a bowl and all the other ingredients are added to the mixture. The dish is usually chilled before serving.

Phalon ki chaat

Pommerac chow is a simple Trini fruit salad. It is made with a combination of pommerac (rose apple), culantro (chadon beni), garlic, chili peppers, lime juice, water, salt, and pepper. The pommerac is cut into bite-sized pieces, then combined with other ingredients. The salad is then left to chill in the refrigerator before it's ready to be served.

Pommerac Chow

Indonesia

Rujak is a traditional fruit salad originating from Java. It's also very popular in Singapore and Malaysia. There are many variations throughout the country, but the most popular type is rujak buah or fruit rujak, consisting of fresh seasonal fruits with a sour or bland flavor served with a spicy and sweet dressing containing palm sugar. The dressing usually also contains water, fried peanuts, tamarind paste, and hot chili peppers. Rujak salads are mostly vegetarian, but in some cases the dressing might include prawn paste. Some of the fruit used for rujak include Java apples, unripe mangoes, papaya, pineapple, and kedondong (June plums). Interestingly, rujak is one of the oldest dishes in Java. It's sold in restaurants, and most commonly at street carts. Most people eat rujak during the hottest hours of the day, and because there are many versions of the dish, the ingredients can be sliced, grated, or mashed.

Rujak

Rujak cuka is a traditional fruit salad originating from West Java. This type of rujak is made with fruits such as unripe mango and pineapple as the main ingredients, along with vegetables such as cabbage, bean sprouts, jicama, and cucumbers. The ingredients are grated for this type of rujuk, and the flavor is described as sour and refreshing. The name of the dish means vinegar rujuk, referring to the sour and spicy dressing for the salad consisting of vinegar, palm sugar, and chili peppers.

Rujak cuka

Rujak petis is a traditional salad and a specialty of Surabaya, East Java. This type of rujak is similar to rujak cingur, but it's meatless. The dish usually contains sliced mango, cucumbers, water spinach, jicama, kedondong (June plums), soybean sprouts, and tofu. The ingredients are served in a dark sauce made from black fermented prawn paste called petis (hence the name of the dish), palm sugar, shallots, salt, and ground or crushed peanuts. Although this salad was traditionally served on banana leaf plates in the past, nowadays it's served on standard plates, and it's often topped with fried shallots.

Rujak petis

Rujak tumbuk or rujak bēbēk is a traditional fruit salad originating from Indonesia. This type of rujak uses the same ingredients as for the basic fruit rujak (rujak buah) such as Java apples, kedondong (June plums), unripe mango, green pisang batu banana, jicama, and red yam. The fruit is mashed or ground with a wooden mortar, while the dressing is added to the mix instead of being poured over the top. It's typically made with a combiantion of palm sugar, chili peppers, salt, and prawn paste. This rujak is traditionally served in individual small plastic cups or on banana leaf plates.