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Singapore Fruit Rojak

A zesty Singapore-style fruit rojak featuring tropical fruits tossed in a sticky prawn-paste dressing with crushed peanuts for crunch — a hawker-centre classic served as a shareable snack or side.

Singapore Fruit Rojak

About this dish

Fruit rojak is one of those unmistakable hawker-centre treasures in Singapore — a heady mix of sweet, sour, salty and spicy that’s best enjoyed with friends at a kopitiam or as a late-night supper after a session at the pasar malam. This Singapore Fruit Rojak recipe recreates that market-side experience at home: bright pineapple, crunchy cucumber, crisp jambu (water apple) and green mango are all coated in a glossy hae ko (prawn-paste) dressing and showered with toasted peanuts.

In the heartlands from Tiong Bahru to East Coast, you’ll find variations: some hawkers add you tiao (fried dough fritters) or tau pok for extra chew, others pile on extra chilli padi for a serious kick. The texture is what makes rojak addictive — juicy fruit against the occasional chewy you tiao, finishing with the roasted-peanut crunch. It’s perfect for potlucks, family-style sharing, or as a palate-cleansing side to heavier zi char dishes.

This recipe gives you both the traditional version and simple swaps for vegetarian households (swap hae ko for a miso-palm sugar-tamarind blend). I’ll also share local tips for sourcing jambu at NTUC/FairPrice or substituting with crisp apple, and how to toast peanuts and balance acidity just like a seasoned hawker.

Ingredients

  • 300 g pineapple, core removed and cut into bite-sized chunks
  • 1 large English cucumber (approx. 200 g), seeds removed and cut into batons
  • 2 jambu air (water apples) or 1 crisp apple, cored and sliced
  • 1 small unripe green mango (approx. 150 g), peeled and thinly sliced
  • 2-3 Chinese crullers (you tiao), cut into 3 cm pieces (optional for chew)
  • 100 g firm tau pok / tofu puffs, halved (optional)
  • 50 g roasted peanuts, coarsely crushed
  • 1 tbsp toasted sesame seeds
  • 2–3 bird's eye chillies (chilli padi), thinly sliced — adjust to taste
  • 2 tbsp lime juice or juice of 1 lime (or 3–4 calamansi)
  • 3 tbsp palm sugar (gula Melaka) or dark brown sugar, grated
  • 2 tbsp hae ko (thick prawn paste) — for vegetarian option see note
  • 1 tbsp tamarind paste mixed with 2 tbsp warm water
  • 1 tbsp light soy sauce
  • 1 tbsp vegetable oil (to fry or bloom the hae ko)
  • Pinch of salt
  • 20 g dried shrimp, toasted and finely pounded (optional for extra umami)
  • Vegetarian substitute: 2 tbsp white miso + 1 tbsp soy + 1 tbsp dark sugar (use instead of hae ko)

Step-by-Step Method

  1. Prep the fruit and extras: cut pineapple, cucumber, jambu (or apple) and green mango into bite-sized pieces; slice chillies thinly and set aside. If using you tiao or tau pok, cut into bite-sized pieces.
  2. Toast and crush peanuts: in a dry pan over medium heat, toast 50 g roasted peanuts for 2–3 minutes until fragrant, then roughly crush with a pestle or in a zip-lock bag — set aside with toasted sesame seeds.
  3. Make the dressing: heat 1 tbsp vegetable oil in a small saucepan over low heat. Add the hae ko (prawn paste) and fry gently for 30–45 seconds to bloom the aroma (careful, it can be strong). Stir in palm sugar, tamarind water, light soy sauce and 2 tbsp water — simmer for 2–3 minutes until glossy and slightly thickened. Remove from heat and stir in lime juice. For a vegetarian dressing, mix miso, soy, tamarind and sugar instead.
  4. Adjust seasoning: taste the dressing and balance sweet, sour and salty. Add more lime if too sweet, more palm sugar if too tart, or a splash more soy for saltiness — like a zi char stall, adjust to your preference.
  5. Combine the rojak: in a large bowl, combine all prepared fruits, you tiao and tau pok if using. Pour over the dressing and toss quickly but gently so fruit pieces stay intact and are evenly coated.
  6. Finish with texture: scatter the crushed peanuts, toasted sesame seeds and pounded dried shrimp (if using) over the tossed rojak. Add sliced chilli padi to taste and give one final gentle toss.
  7. Serve immediately: fruit rojak is best eaten right away so the you tiao stays slightly crisp and fruits remain fresh. Serve in a medium bowl for sharing at the table.
  8. Storage note: if making ahead, keep dressing separate and toss just before serving. Leftover dressed rojak will go soft in the fridge within a few hours.

Tips & Serving Ideas

  • If you can’t find jambu (water apple) at NTUC or wet markets, substitute with a crisp apple for similar crunch and acidity.
  • Toast peanuts and sesame seeds in a dry pan on medium heat until fragrant — avoid burning for a clean roasted flavour.
  • Adjust the amount of hae ko (prawn paste) to suit family tastes; for less seafood aroma use the vegetarian miso-tamarind substitute.
  • Always toss fruit with the dressing just before serving so the you tiao and tau pok keep some texture — dressed rojak becomes soggy if left too long.
  • For extra hawker authenticity, fry the hae ko briefly in oil to bloom its flavour before adding the other dressing components.
  • Make the dressing a day ahead and store in the fridge; bring to room temperature and whisk before using for easier prep on busy days.

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