Fruit salad with Mayumi®️ mayo

Ingredients

• 1/2pineapple
• 1starfruit
• 3water apples
• 1cucumber
• 50 glettuce
• 1 packet (100 g)Mayumi® mayonnaise
• 1lime
• 8 tbspliquid palm sugar
• 20 ggrated cheese

Instructions

1. 1

   Cut the fruit

   Cut the pineapple, cucumber, starfruit and water apples into pieces. Tear the lettuce into small pieces.

2. 2

   Mix the dip

   Mix the Mayumi® mayonnaise, chilli powder and lime juice to make the mayonnaise sauce.

3. 3

   Arrange and drizzle

   Arrange the fruit on a plate and pour the liquid palm sugar over it.

4. 4

   Add the cheese

   Sprinkle the salad with grated cheese and serve with the Mayumi® dip.

What is Indonesian fruit salad?

This recipe brings together chopped fruit and vegetables with sweet palm sugar, a savoury cheese topping and a creamy, tangy mayonnaise dip. It takes inspiration from Indonesian rujak, a broad family of fruit salads often served with punchy, sweet-and-spicy sauces.

Here, the fruit is served on a plate rather than tossed through the dip. That keeps the different textures distinct and lets each person choose how much sauce to add.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 4g protein, 49g carbs, 20g fat.

The palm sugar and fruit provide most of the carbohydrates, while the mayonnaise contributes most of the fat; the cheese adds a little protein and fat. For a more balanced plate, serve a moderate portion alongside a protein-rich dish, or add a little more lettuce and cucumber.

Choose fruit with different textures

Pineapple: its juicy, tangy flesh contrasts with the sweeter dressing.

Starfruit and water apples: these bring a crisp bite and mild, refreshing flavour.

Cucumber and lettuce: cut them into manageable pieces so they are easy to eat alongside the fruit.

Keep the dip tangy

Mayonnaise gives the dip a creamy base, while lime juice adds brightness. Mix them with the chilli powder specified in the method, then taste and adjust the lime or chilli to suit your preference.

Cut for an easy-to-eat salad

Cut the fruit and cucumber into similarly sized, bite-sized pieces so each forkful is easy to gather. Tear the lettuce rather than chopping it finely, which helps it sit among the fruit without disappearing.

Drizzle just before serving

The method adds liquid palm sugar over the arranged fruit before the cheese. Add it shortly before serving so the fruit stays crisp rather than sitting in the sweet dressing.

Serve the dip on the side

A separate bowl of mayonnaise dip makes it easier for everyone to choose their own amount. Serve the salad soon after assembling, while the fruit and lettuce are still fresh and crisp.

Recipe notes & tips

• Chill the fruit before cutting for a refreshing, cool salad.
• Use a sharp knife to cut the starfruit cleanly into pieces.
• Squeeze the lime just before mixing the dip for a fresher flavour.
• Keep the mayonnaise dip separate until serving.
• Add the grated cheese at the end so it remains visible on top.

Variations

• More heat: add extra chilli powder to the mayonnaise dip.
• Extra crunch: include more cucumber and water apple.
• Less sweet: drizzle on less liquid palm sugar.
• Different cheese: use a mild grated cheese you enjoy.
• Citrus twist: add a little extra lime juice to the dip.

Common mistakes to avoid

• Large fruit chunks: cut them into bite-sized pieces so the salad is easier to eat.
• Dressing too early: add the palm sugar close to serving to help keep the fruit crisp.
• Overmixing the salad: arrange the fruit on the plate and drizzle rather than stirring it together.
• Too much dip: serve it on the side so diners can control how much they use.
• Skipping the lime: mix it into the mayonnaise to give the creamy dip a tangy lift.

How to store

Store the cut fruit and lettuce separately from the palm sugar and mayonnaise dip in covered containers in the fridge, and eat within a day for the best texture. Once dressed, the salad is best eaten straight away; keep leftovers chilled and eat them promptly.

Frequently asked questions