Refreshing Indonesian Traditional Pickled Fruit Salad from Bogor. Authentic Recipe of Asinan Bogor.

Agoralia Recipes Traditional Authentic Dishes v017

Things to know about Asinan Bogor Recipe

This traditional pickled fruit salad originated in the city of Bogor, located in West Java. This dish is a salad made from pickled fruit that is pickled with water and salt solution. The type of fruits you can use in this dish is very versatile, ranging from mangoes to jicama.

This variant of Asinan is called the Asinan Buah or Asinan Bogor, which is served with a sour-and-spicy sauce made from vinegar or lime juice and chili pepper. It is one of the best dishes to eat on a hot summer day because of the perfect combination between the sweetness of the fruit and the freshness of the sour-and-spicy sauce. This is a dish you would want to bring to a picnic, a trip to the beach, or just as a snack while you binge-watch your favorite TV series.


Agoralia Recipes Traditional Authentic Dishes v017

Refreshing Indonesian Traditional Pickled Fruit Salad from Bogor. Authentic Recipe of Asinan Bogor.

Local Recipe Name with Local Characters: Asinan Bogor
User submitted Recipe
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— General Atributes of This Recipe:

Prep Time 30 mins
Cook Time 10 mins
Resting Time 12 hrs
Total Time 12 hrs 40 mins
Main Ingredient Group Fruit based Recipes
Main Cooking Method Only Mixing

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 5 Portions
Calories / Serving 246 kcal

Ingredients
 

  • 1 pc Jicama Peeled
  • ½ pc Pineapple Peeled
  • 2 pcs Snakefruit Peeled
  • 1 pcs Young Mango – Unripe Mango Peeled
  • 8 pcs Water Apple
  • 150 grams (5.29 oz) Fried Peanut
  • 5 pcs Red Chili Pepper
  • 8 tbsp White Sugar – Regular Sugar – Granulated Sugar
  • 2 tsp Salt
  • 10 pcs Calamansi Lime – Calamondina
  • 500 ml (16.91 floz) Water

Instructions
 

  • To begin, cut the peeled fruit, wash thoroughly and place it into a large container with a lid.
  • Using a mortar and pestle, grind the chili pepper until smooth.
  • Into a saucepan, add the water, along with the ground chili paste, sugar, and salt. Mix well and bring it to a boil. Let the sauce cool for a few minutes.
  • Squeeze the juice of the Calamansi lime into the container with the cut fruits, also add the lime peels into the container.
  • When the sauce is cool enough, pour it into the fruit container, and seal tightly.
  • Place it in a fridge overnight, and the dish is ready to be enjoyed the next day with some fried peanuts as a topping.

NOTES

For people with citrus allergies, you can use vinegar instead of calamansi limes. Do be aware that this changes the taste and smell of the dish.

— Specific Atributes of This Recipe:

Religious Cooking Halal Recipes

Nutrition

Calories: 246kcalCarbohydrates: 24gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 942mgPotassium: 228mgFiber: 3gSugar: 19gVitamin A: 12IUVitamin C: 2mgCalcium: 36mgIron: 1mg
Keyword Asinan Bogor Recipe, Indonesian Traditional Pickled Fruit Salad
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