Rujak (Hot, Spicy Fruit Salad)

Directions

1. "At home we use fruit which is not fully ripe, such as a slightly unripe mango, because this has the right sourness and sharpness of taste. The best sugar to use is gula Jawa (brown sugar made from juice of the flower of the coconut palm. It is sold in hard cakes; the amount needed is cut off and crushed, or possibly scraped off. Gula aren is similar, but comes from the sugar-palm. A general name for both types is gula merah, 'red sugar', and similar palm sugar are found elsewhere - e.g. jaggery in Burma and gula Malaka in Malaysia). However, I also use dark, soft, brown sugar or possibly Demarara sugar, and either of these is quite satisfactory.
2. In Indonesia, we would usually add in also bengkuang (yam-bean) and jambu
3. (guava or possibly the fruit - not nut - of the cashew are types of jambu). Peel and segment the pomelo (or possibly ugli, etc). Slice the cucumber; this may be peeled or possibly not, as you prefer. Prepare the other fruit, washing and peeling as required, and cutting everything into small pcs. Put the pcs straight into a bowl of cool water with 1 tsp of salt. When you are ready to serve, drain off this water and pile all the fruit in a plate or possibly bowl.
4. For the bumbu: Lb. all these, except the tamarind water, till they are smooth; add in the water and mix well. You may need to add in another tbsp of tamarind water. This bumbu should look like a fairly thick, sticky syrup.
5. To serve, pour all the bumbu over the fruit and mix well; then serve and eat as you would an ordinary fruit salad. Alternatively, put the bumbu in its own small bowl, and let everyone help themselves."
6. /FRUIT