Bogor Fruit Salad/Pickle
150 grams (5 oz.) sweet potato, peeled and sliced
150 grams (5 oz.) jicama, peeled sliced
150 grams (5 oz.) cucumber, sliced
150 grams (5 oz.) green mangoes, peeled and sliced
150 grams (5 oz.) peeled pineapple, sliced
150 gram (5 oz.) unripe red papaya, peeled and sliced
150 grams (5 oz.) roasted peanuts with skin-on
750 milliliter (3 cups) water
50 grams (1.7 oz) scotch bonnet pepper, discard the seeds
150 grams (5 oz.) raw canesugar
25 grams (0.85 oz) ground toasted dried shrimp
175 grams (60z) sweet oranges (Citrus sinensis Osbeck), squeezed out the juice
1 – 2 tablespoons canesugar or nypa palm vinegar
2 teaspoons seasalt
1. In a blender, combine scotch bonnet pepper and a small water until blended. Transfer to a sauce pan with the rest of the water. Add sugar, ground dried shrimp, seasalt and orange juice and heat up until the sugar dissolved. Add vinegar. Let it sit in a room temperature to cool down.
2. In a container, add all the fruit slices. Pour the dressing in. Cover with the lid and keep it in the fridge for 2 hours before serving.
Scoop out some of the fruits and dressing into a small bowl. Sprinkle with peanuts and enjoy with kerupuk mie (noodle crackers).