Recipe
Why make it
A cool, tangy-sweet bowl of mixed seasonal fruit tossed with chaat masala, lemon and mint. It takes 15 minutes and is a favourite for iftar tables and afternoon snacks.
Serves 6
+ 6 more in the full recipe
Step 1 of 6
Wash all the fruit well and pat dry. Chill the fruit in the fridge for 30 minutes if you have time, as this gives a crisper, cooler chaat.
Step 2 of 6
In a small bowl, mix the lemon juice, chaat masala, black salt, roasted cumin, chilli flakes and sugar or honey. Stir until the sugar dissolves and the dressing looks evenly speckled.
Step 3 of 6
Cut the apples, guavas and oranges as described. Drop the apple cubes straight into the dressing bowl's lemon juice later, or toss them quickly with a spoonful of the dressing to stop them browning.
Step 4 of 6
Put the apples, guavas, grapes and orange pieces in a large bowl. Slice the bananas last so they stay pale and firm, then add them to the bowl.
Step 5 of 6
Pour the dressing over the fruit and add the mint and green chilli. Fold gently with a large spoon for about 30 seconds until every piece is lightly coated and no dry spice is left at the bottom.
The last step is in the full recipe.
Cook’s tip
Slice bananas and add the pomegranate last. Bananas turn soft quickly, and pomegranate arils bleed colour if stirred too much.
Ready to cook?
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