Meyve salatası

Asinan ismi, turşu meyve veya sebzelerle yapılan geleneksel Endonezya salatalarına atıfta bulunur. Meyve çeşidinin Cakarta'dan, sebze çeşidinin ise Bogor şehrinden geldiğine inanılmaktadır. Yemek çok sayıda kültürel etki altında geliştirilmiştir ve Endonezya'nın çok kültürlü mirasının gerçek bir temsilcisidir. Asinan, Endonezya'da tipik bir sokak yemeğidir ve genellikle sokak satıcıları veya yerel lokantalarda satılır. Ancak, aynı zamanda birçok geleneksel Endonezya restoranında da yaygın bir yemektir. Asinan herhangi bir meyve veya sebzeyle yapılabilmesine rağmen, lahana ve salatalık en yaygın malzemelerdir. Hem sebze asinan hem de meyve asinan genellikle tatlı, ekşi ve baharatlı fıstık sosuyla servis edilir ve genellikle pirinç krakerleri veya erişte ile kaplanır.

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

Kurbağa gözü salatası, top şeklindeki acini di pepe makarna, yumurta sarısı ve bazen ananas parçaları, rendelenmiş hindistan cevizi, mandalina veya şekerleme eklenerek zenginleştirilebilen çırpılmış krema ile yapılan lezzetli bir karışımdır. Makarna salatası ile meyve salatası arasındaki bu geçiş, özellikle Utah'ta popülerdir ve burada yemekli toplantıların vazgeçilmezidir.

Kurbağa Gözü Salatası

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, geleneksel bir Endonezya salatası ve Doğu Java'daki Surabaya'ya özgü bir yemektir. Bu rujak türü, rujak cingur'a benzer, ancak etsizdir. Yemek genellikle dilimlenmiş mango, salatalık, su ıspanağı, jicama, kedondong (haziran erikleri), soya filizi ve tofu içerir. Malzemeler, petis adı verilen siyah fermente karides ezmesinden (yemeğin adı da buradan gelir), palmiye şekerinden, arpacık soğanından, tuzdan ve öğütülmüş veya ezilmiş fıstıktan yapılan koyu bir sosla servis edilir. Bu salata geçmişte geleneksel olarak muz yaprağı tabaklarında servis edilse de, günümüzde standart tabaklarda servis edilir ve genellikle kızarmış arpacık soğanlarıyla kaplanır.

Küçük ruj

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.