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Truthfully speaking, there are no real rules to a fruit chaat, usually tart summer fruits are used. In this version today, I have stayed away from using chaat masala, adding fresh ginger, mint and black salt instead. The dressing has some lime and brown sugar and I used grapefruit to add to a nuanced citrus like taste.

Spicy Fruit Chaat: Indian Fruit Salad [Vegan]

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Serves

2-4

Ingredients You Need for Spicy Fruit Chaat: Indian Fruit Salad [Vegan]

For the fruit:
  • 2 medium sized ripe peaches
  • 4 plums
  • 2 kiwis
  • 2 granny smith apples
  • 1 medium sized grapefruit
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/3 cup slivered almonds
For the dressing:
  • 1/4 cup fresh lime juice (2 limes)
  • 1 teaspoon black or pink Himalayan salt
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons raw cane sugar
  • 3/4 teaspoon red cayenne pepper (or to taste), plus more for dusting

How to Prepare Spicy Fruit Chaat: Indian Fruit Salad [Vegan]

  1. Peel the peaches and cut into chunks and place in a large mixing bowl. Cut the plums and add to the bowl.
  2. Peel the kiwis and add to the bowl. Core and add the apples and finally peel and section the grapefruit and add to the bowl. Add in the mint leaves and the almonds and mix lightly.
  3. In a small bowl, add in the lime juice, salt, sugar and cayenne pepper and mix well. Add the dressing to the fruit and toss lightly, chill this for at least 30 minutes before serving.
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Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

Comments

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  1. Where\’s the Chaat? I thought you were going to introduce Chaat Masala to the vegan masses! My goodness, that is all this needs to make it the perfect dish.