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Fruit Chaat

by Suneeta Vaswani

Serves 8

Fruit chaat is popular all over India and is particularly refreshing in summer, when the fruit is placed on a block of ice on the vendor’s cart. Any tropical fruit is good — the sweeter the better — but bananas are a must.

1    apple, cut into 1⁄4-inch (0.5 cm) thick slices  1
2    ripe bananas, sliced    2
2    oranges, sectioned or 1 can (11 oz/310 g) 2 mandarin oranges, drained
1    pear, cut into 1⁄2-inch (1 cm) thick slices 1
2 cups    diced ripe papaya, optional  500 mL
1 cup     seedless grapes    250 mL
3 to 4 tbsp     freshly squeezed lime or lemon juice  45 to 60 mL
1⁄4 tsp   salt or to taste   1 mL
1⁄4 tsp   freshly ground black pepper  1 mL
2 tsp     chaat masala (see Tip, left) 10 mL
1 tsp     cumin powder  5 mL
1⁄2 tsp   cayenne pepper 2 mL

1.   In a bowl, mix together apple, bananas, oranges, pear, papaya, if using, and grapes. (You may add other tropical fruits that are available.) Sprinkle with lime juice, salt and pepper. Toss to mix.

2.   In a small bowl, mix together chaat masala, cumin and cayenne. Sprinkle over fruit and toss again.

3.   Chill for up to 3 hours before serving.


Chaat masala is a mixture of salty, hot and tart powders, including black salt (kala namak), cayenne, cumin and mango powder.

Recipes reprinted with permission from Complete Book of Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2007.

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