Winter Fruit Salad

This is a simple fruit salad made in the South Arm Women Community Kitchen for dessert.


The pomegranate adds colour and crunch to this wonder Winter Fruit Salad. If pomegranate is not in season, you can substitute it with berries.


  • 2 crisp red skinned apples such as Fuji or Pink Lady, cored and diced
  • 2 firm but ripe pears, cored and diced
  • 2 oranges, peeled, membrane removed from each segment and cut into thirds
  • the arils (seeds) of one pomegranate
  • juice from 1/2 lemon
  • 1 tablepoon honey
  • finely chopped a few fresh mint leaves


Source: This recipe is adapted from


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Fruit Rojak

During our gathering at Riverfront park, Jessica made some Malaysian fruit rojak which was gobbled up in a jiffy. I have wanted to make it at home but have been procrastinating it until a recent groceries shopping trip with Ben and he reminded me about it.



IMG_9430_edited-1The most crucial ingredient in making the Malaysian style fruit salad is the Sambal Rojak. The fruit salad dressing is made up of sugar, water, starch, soy bean, prawn extract, glucose syrup, tapioca thickener, sesame seed, garlic, chili powder, salt and caramel. The Sambal Rojak can be found in many groceries stores which carry South East Asian products.
IMG_9433_edited-1To add extra kick to it, I also added some belacan chili powder. You may substitute this with sambal oelek from Indonesia.
IMG_9434_edited-1The Thai chili adds extra spiciness to the salad.
IMG_9445_edited-1I also added some honey to sweeten and liquefy the salad dressing.
IMG_9438_edited-1The most common fruit used are pineapple, jicama and cucumber. I could not find jicama during that groceries shopping trip, so I substituted it with Asian pear and apple. Other popular ingredients include youtiou (fried dough) and tofu puff.

Click on the link below for the instructions.


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