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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.