This Indian Fruit Salad is a vibrant medley of fresh, juicy fruits that bursts with flavor and color in every bite. With a prep time of just 20 minutes, it’s a quick yet impressive dish that combines the sweetness of mangoes, the tang of pomegranates, and the crunch of apples. A hint of chaat masala adds a zesty, savory twist, making it a refreshing treat for your taste buds. Perfect for warm days or as a light dessert, this salad is as delightful to look at as it is to eat.
After chilling for 3 hours, the flavors meld beautifully, creating a cool, satisfying dish that’s both healthy and indulgent. The creamy yogurt dressing ties everything together, adding a smooth, velvety texture that complements the crisp fruit. Packed with vitamins and antioxidants, this salad is a guilt-free way to satisfy your sweet tooth. Whether you’re hosting a gathering or treating yourself, this Indian Fruit Salad is sure to brighten your day with its irresistible blend of textures and tastes.
Ingredients for Indian Fruit Salad
- ¼ cup (2 fl oz/60 ml) whole milk (for the cornstarch mixture)
- 1¾ cups (14 fl oz/420 ml) whole milk (for the custard base)
- 2 tablespoons cornstarch (to thicken the custard)
- 4 to 5 tablespoons granulated sugar (adjust to taste)
- 2 teaspoons vanilla extract (for flavor)
- A pinch of ground cardamom (optional, for a fragrant touch)
- A few crushed saffron threads (optional, for color and aroma)
- 2 cups (10 oz/284 g) chopped mixed fruit (use your favorite fruits like mango, banana, berries, etc.)
Step-by-Step Instructions
- In a small bowl, whisk ¼ cup (2 fl oz/60 ml) milk with the cornstarch until smooth. Set aside.
- In a saucepan over medium heat, combine the remaining 1¾ cups (14 fl oz/420 ml) milk, 4 tablespoons sugar, vanilla extract, and optional cardamom and saffron. Cook until steaming.
- Stir in the cornstarch mixture and continue cooking, stirring constantly, until the mixture comes to a simmer. Let it cook for 1 more minute, until thickened.
- Remove from the heat, taste, and add the extra 1 tablespoon sugar if desired. Let the custard cool to room temperature, about 1 hour.
- While the custard is cooling, divide the chopped mixed fruit evenly among 4 serving bowls.
- Pour the cooled custard over the fruit and refrigerate until fully chilled, about 2 hours. Serve the same day for the best flavor and texture.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Indian Fruit Salad with a drizzle of honey or a sprinkle of chopped nuts like pistachios or almonds for added crunch. For a creamy twist, try a dollop of whipped cream or a spoonful of Greek yogurt. A dash of rose water or a sprinkle of toasted coconut flakes can also add a unique flavor profile.
Serve It Right: Presentation Tips
For a stunning presentation, layer the fruit and custard in clear glass bowls or mason jars. Garnish with fresh mint leaves or edible flowers for a pop of color. Serve with a side of crispy papadums or a small piece of Indian sweet like gulab jamun for a complete dessert experience.
Make It Ahead: Storage and Reheating
This Indian Fruit Salad is best enjoyed fresh, but you can prepare the custard a day in advance and store it in the fridge. Keep the fruit separate and combine just before serving to maintain its texture. Avoid reheating as the custard may separate; serve chilled for the best results.
Mix It Up: Recipe Variations
Experiment with different fruits like mango, pomegranate, or kiwi for a tropical twist. For a vegan version, swap the milk with coconut milk and use a plant-based sweetener. You can also add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
Quick Tips: Time-Saving Hacks
To save time, use pre-chopped fruit from the store or prepare the fruit the night before. If you’re in a hurry, chill the custard in the freezer for about 30 minutes instead of the fridge. Using a hand whisk can also speed up the custard-making process.
Indian Fruit Salad
Ingredients
- 1/4 cup whole milk (2 fl oz/60 ml)
- 1 3/4 cups whole milk (14 fl oz/420 ml)
- 2 tablespoons cornstarch
- 4 to 5 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- A pinch of ground cardamom (optional)
- A few crushed saffron threads for color (optional)
- 2 cups chopped mixed fruit of your choice (10 oz/284 g)
Instructions
- In a small bowl, whisk ¼ cup (2 fl oz/60 ml) milk with the cornstarch until smooth, then set aside.
- In a saucepan over medium heat, combine the remaining 1¾ cups (14 fl oz/420 ml) milk, 4 tablespoons sugar, the vanilla extract, and cardamom and saffron (if using) and cook until steaming.
- Stir in the cornstarch mixture and continue cooking, stirring constantly, until the mixture comes to a simmer, then let cook 1 more minute, until thickened.
- Remove from the heat, taste and add the extra tablespoon of sugar, if desired, and let cool to room temperature, about 1 hour.
- While the custard is cooling, divide the fruit among 4 serving bowls.
- Pour the cooled custard over the fruit and refrigerate until fully chilled, about 2 hours. This is best served the day it is made.
