Home > Asinan Buah Bogor (Bogor Pickled Fruit)

Asinan Buah Bogor (Bogor Pickled Fruit)

Posting Date: 07/10/18

Asinan Buah Bogor (Bogor Pickled Fruit) originated in Bogor, West Java. Along with Asinan Sayur Bogor (Bogor Pickled Vegetables), Asinan Buah Bogor is considered the most famous food from Bogor that every time someone goes there for a visit, they will bring it back home as a present for their family. You may think you have never had pickled fruit before but cucumber is considered as fruit because it has seeds in it. Since you have pickled cucumber, you have had pickled fruit. Asinan buah Bogor is somewhat similar to pickled cucumber in term of the method of brining the fruit in pickling liquid. The taste is different, though because asinan buah Bogor tastes sweet from the sugar and the fruit (pineapple), slightly salty from the salt, sour from the vinegar, and hot from the chili pepper. In addition, asinan buah Bogor also uses more varieties of fruit, such as pineapple, green papaya, jicama, and unripe mango. You can find jicama and green papaya in the Asian stores. Some of the local grocery stores may also sell jicama in the vegetable section. If you cannot find green papaya, you can skip it. You can also substitute green papaya with Granny Smith apple even though it tastes different than green papaya. To get unripe mango, choose the mango that is still hard or firm. You can also use green mango if you can find it in the Asian stores.

The dish is better served cold and thus, in a hot day, it could cool you down. So, after making it, let it chilled in the fridge for several hours. This will also allow the fruit to absorb the flavor of the pickling juice. In Indonesia, it is considered as a snack. I can eat a lot of them because it is addicting.

The recipe serves 3-4 people.

Ingredients:

1.2 liter water
100 grams sugar or to taste
1.5 tablespoons sambal oelek or to taste. Instead of using sambal oelek, you can use 3-5 red chili peppers . Make sure you don't use Thai red chili peppers because it will be too hot. If you use fresh chili peppers, grind the peppers first.
3.5 tablespoons white vinegar or to taste
2 teaspoons salt or to taste
200 grams (about 2 cups) diced fresh ripe pineapple. Do not use canned pineapple.
1 unripe mango, sliced
300 grams jicama, peeled and diced into bite size
150 grams green papaya, peeled, seed removed, and thinly sliced
1/2 English cucumber, sliced. You can also use regular cucumber. If the cucumber is long, just use half of it.

Methods:

Combine water and sugar in a small pot. Heat it over high heat and stir it so that the sugar will dissolve. Once the liquid comes to a boil, remove the pot from the heat. Add sambal oelek, vinegar, and salt. Stir to combine. Taste it and add more sugar, salt, or vinegar if needed. Set it aside to cool down.
Once the pickling liquid has cooled down, transfer to a big bowl and add pineapple, mango, jicama, green papaya, and cucumber to the pickling liquid. Stir to combine so that the fruit is covered with pickling liquid. You can transfer the pickled fruit in a jar or you can keep it in the bowl. Either way, cover the jar or bowl with the lid and store it in the fridge to chill for several hours.
Serve it chilled.

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