Indian Fruit Salad
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.
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.
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