(Bogor Fruit Pickle) Recipe
Prepared by Edy Kriswanto
Head Chef at the Ascott Kuningan, Jakarta
Perfect and enjoyable for summer days! Easy to make and any fruits that you like can be used!
– kedondong (Indonesian fruit)
150 g from each fruit
– red big chili 50 g
– vinegar 50 g
– white sugar 1-2 table spoons
– water 750 ml (3 cups)
Salt to taste 1-2 spoons
Mix all the ingredients for the dressing, then in a container add the slices of fruits and pour the dressing on top. Cover it and keep it at cold in the refrigerator for a couple of hours before serving it.
BOGOR is a place in Indonesia, south of Jakarta.
FOLLOW EDY KRISWANTO on INSTAGRAM