Fruit Chaat
The Washington Post, April 18, 2007
- Cuisine: Indian
- Course: Appetizer, Salad
- Features: Fast, Healthy, Kid-Friendly
Summary:
The savory spices added here make this zesty, flavorful fruit salad perfect for a first course.
The fruit that is not susceptible to discoloring can be prepped a day in advance and refrigerated in separate resealable plastic food storage bags. Add the bananas and apples just before serving.
Once the fruit is dressed, it should be served immediately.
6 servings
Ingredients:
- 2 cups 1-inch pineapple chunks
- 1 cup 1/2-inch papaya pieces
- 1 medium apple, peeled, cored and cut into 1/2-inch chunks
- 1 cup seedless grapes
- 2 bananas, peeled and sliced into 1/2-inch chunks
- Seeds from 1 pomegranate
- 2 sprigs mint, finely chopped
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon cumin seeds
- 1/2 teaspoon cayenne pepper
- 1 teaspoon freshly squeezed lime juice
Directions:
Combine the ingredients in a bowl. Serve immediately.
Recipe Source:
From chef Nilesh Singhvi.
Tested by Aruna Jain for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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