Indian & South Asian · Snack · Breakfast
Fruit Chaat
फ्रूट चाट
A bright, tangy Indian street-style fruit salad of crisp apple, juicy orange, papaya and jewel-like pomegranate, tossed with lemon, mint and chatpata chaat masala. Sweet, sour, salty and a little spicy in every bite.
- Prep
- 15 min
- Cook
- No cooking
- Total
- 15 min
- Serves
- 4
Calories come from: Carbs 91% · Fat 5% · Protein 4%
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Ingredients
For 4 servings- 1 medium180 gApple, cored and diced with skin
- 1 medium118 gBanana, peeled and sliced
- 1 cup145 gRipe papaya, peeled and cubed
- 1 medium130 gOrange, peeled and segmented
- 1/2 cup87 gPomegranate arils
- 2 small110 gGuava, diced (optional)
- 1/2 cup60 gCucumber, diced (optional)
- 2 tbsp30 gFresh lemon juice
- 1 1/2 tspChaat masala
- 1/2 tspRoasted ground cumin
- 1/4 tspBlack salt (kala namak)
- 1 pinchGround black pepper
- 1/4 tspKashmiri chilli powder (optional)
- 2 tbspFresh mint leaves, chopped
Steps
- 1
Wash the apple, guava and cucumber well.
- 2
Dice the apple, guava and cucumber into bite-sized pieces and add them to a large bowl.
- 3
Pour the lemon juice over the apple straight away so it does not brown.
- 4
Add the cubed papaya, orange segments and pomegranate arils to the bowl.
- 5
Slice the banana and add it last so it stays firm.
- 6
In a small cup, mix the chaat masala, roasted cumin, black salt, black pepper and chilli powder, if using.
- 7
Sprinkle the spice mix over the fruit.
- 8
Scatter over the chopped mint and toss gently with a large spoon until everything is evenly coated.
- 9
Taste and add a few more drops of lemon juice or a pinch more chaat masala if you like it tangier.
- 10
Serve immediately, or chill for up to 30 minutes before serving.
Swaps, storage and make-ahead
Swaps
- Swap the papaya or guava for diced pear or pineapple if they are hard to find.
- Use cucumber or extra apple in place of banana if you want a firmer salad that holds up a little longer.
- If you have no chaat masala, mix extra roasted cumin, black salt and a pinch of dried mango powder (amchur) instead.
- For a gluten-free version, choose a chaat masala labelled gluten-free, since some blends contain asafoetida cut with wheat flour.
Storage
Fruit chaat is best eaten fresh, as the banana browns and the fruit turns watery once salted. Refrigerate any leftovers within 2 hours in a covered container and eat within a day; do not freeze.
Make ahead
Mix the spice blend and chop the mint up to a day ahead, and you can seed the pomegranate and cube the papaya a few hours early and keep them chilled. Cut the apple, guava and banana and toss everything just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (175 g) | Per 100 g | |
|---|---|---|
| Calories | 106 kcal | 61 kcal |
| Protein | 1.4 g | 0.8 g |
| Carbohydrates | 26.3 g | 15 g |
| of which sugars | 17.3 g | 9.9 g |
| Fiber | 4.2 g | 2.4 g |
| Fat | 0.6 g | 0.3 g |
| of which saturated | 0.1 g | 0.1 g |
| Sodium | 231 mg | 132 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
