Kweni Mango Rujak with Local Fruits

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Kweni is a delicious variety of mango. Its texture is fibrous and its aroma is distinctive and quite strong. When ripe, it can emit a strong aroma. However, the kweni mango has a unique quality: its flesh is thicker, sweeter, and slightly tart. Kweni mangoes are usually prepared in rujak (fruit salad) or enjoyed straight. This time, I'm going to make a hodangan (a dish) that I've never tried before.

Kweni Mango Rujak (fruit salad) is one that really intrigued me. Last year, this rujak went viral on social media. It's said to originate from Aceh, where we live. But honestly, I've never tried a rujak topped with kweni mango juice like this, so it was quite unfamiliar to me.

Kweni mango rujak is quite common, and it's sold at a fairly high price. I reviewed this rujak when I visited a friend's house. This rujak is usually served with jicama, pineapple, apple, pear, grapes, and even kolamg kaling seeds. However, it all depends on your preference. I prepared it with the fruit I had at home: kedondong, snake fruit, and kweni mango. Curious about the preparation steps? Check out the recipe below.

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Ingredients

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2 kweni mangoes
6 kedondong
10 salak pondok fruit
3 bird's eye chilies
¼ teaspoon salt
1 tablespoon granulated sugar

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Procedure

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Peel all ingredients, especially the kwni and kedondong fruits, which are typically sap-like, so wash them thoroughly. Remove the seeds from one fruit and cut it into several small pieces.

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For the kweni, I cut one fruit into pieces and use the other as juice, which will later become the sauce for this rujak. Blend until smooth with just enough mineral water.

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Blend the salt, sugar, and chilies, then add the chopped fruit and stir.

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Then, pour the kweni juice over the top and stir until evenly mixed. Let it sit in the refrigerator for about an hour.

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Result

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Serve in a serving bowl. This is incredibly delicious: sweet, spicy, and sour flavors combined, complemented by the varied fruit flavors, with the crispy texture of the kedondong fruit and a hint of sourness. The sweet salak fruit is just right on the tongue, and the kweni has a soft, delicious texture, all blended together.

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This is truly delicious; after it cools a bit in the refrigerator, it tastes even better. That's why I recommend storing it in the refrigerator for an hour. You can substitute any fruit except the mango kweni, as that's where its distinctive and delicious flavor lies.

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