Fruit Chaat 6.000
Apr 18, 2007

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.

Servings: 6
  • 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


Combine the ingredients in a bowl. Serve immediately.

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Recipe Source

From chef Nilesh Singhvi.

Tested by Aruna Jain.

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