The choice of fruit and vegetables truly depends on your preference, but popular choices include raw mangoes, papayas, jicama (bengkoang), cucumbers, pineapples, granny smith apples, fried tofu, and raw sweet potatoes. See the sauce recipe below.
RUJAK SAUCE RECIPE:
200 gr palm sugar, sliced thickly (can be replaced with dark brown sugar)
5 fresh red chillies, finely sliced (adjust amount to your preference)
100 gr fried or roasted peanut, coarsely chopped
2 tbsp tamarind juice
100 gr pineapple, chopped
1 tsp belacan (dried shrimp paste)
1 tsp salt
100 ml water
Mix all ingredients in a small or medium sauce pan over medium heat. Stir ofter until the sugar is melted and sauce is bubbly and slightly thickened. Lower heat and cook for an additional 5 minutes (Add water if sauce is too thick). Remove from heat and cool (refrigerate if necessary)
Cut fruits and vegetables into bite size and place on a plate. Pour peanut sauce over mixture and sprinkle with chopped peanuts to garnish.