A spicy pickled fruit salad of pineapple, sliced mango, papaya, cucumber and jicama. Topped with roasted peanuts and fried shallots. Served in lettuce cups with a side of puffed shrimp chips.



40 each Bibb lettuce, small leaves
5 cups Green cabbage, shredded
5 cups Bean sprouts, fresh
10 cups Asinan Bogor, sub-recipe
1 ¼ cups Peanuts, roasted, skin-on
1 cup Fried shallots, prepared
1 ¼ cups Cilantro, picked
2 ½ cups Puffed shrimp chips, prepared

Asinan Bogor:

2 cups Water
1 cup Thai red chili pepper, fresh, sliced
1 cup Granulated sugar
½ cup Kosher salt
½ cup Rice wine vinegar
1 cup Sambal
2 cups Frozen DOLE® Pineapple Chunks, thawed
2 cups Frozen DOLE Mango Halves, thawed, ½" sliced
1 ½ cups Frozen DOLE Papaya Chunks, thawed
1 ½ cups English cucumber, matchsticks
3 cups Jicama, matchsticks


Asinan Bogor:

  1. To make the brine, add water, red chili pepper, granulated sugar, and kosher salt to a saucepan and bring to a boil. Cook for 5 minutes, then add rice wine vinegar and remove from heat.
  2. Add sambal to the hot mixture, then put into a blender and blend until very smooth.
  3. Strain mixture then discard the solids and reserve the brining liquid, allowing it to fully cool before using.
  4. Add all fruit to a large food storage container, and cover with brining liquid.
  5. Marinade the fruit for at least 2 hours before serving. Pickled fruit can last up to 4 weeks under refrigeration.


  1. Place 4 lettuce leaves onto a plate and top with ½ cup of cabbage and ½ cup of bean sprouts.
  2. Place 1 cup of Asinan Bogor with liquid on top of lettuce.
  3. Garnish with 2 Tablespoons of peanuts, 1 Tablespoon of fried shallots, and 2 Tablespoons of cilantro. Serve with ¼ cup of puffed shrimp chips.
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Yield: 10 portions
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