Mixed Autumn Fruit Chaat
by Kate Heyhoe
This mixed fruit salad may have its roots in India, but its bright, clear flavors complement everything from Mexican morning migas to Korean pul kogi. As with any fruit salad, go with what's fresh and in season. Bananas, kiwi fruit, mangoes, coconut, oranges, and pomegranate all work well. Because fruits vary in sweetness and tartness, be sure to adjust the amount of sugar and chaat masala to taste. Serve the salad as a side dish, on shredded lettuce, or as a light, refreshing dessert.
You can make the chaat masala from scratch, but very good pre-mixed chaat masalas can be found at Indian markets. I use a brand called MDH.
1 tablespoon fresh lemon juice
2 teaspoons chaat masala
2 teaspoons sugar, or to taste
1 tangerine, peeled
1 apple, preferably Granny Smith
1 to 2 teaspoons chopped fresh mint (optional)
In a mixing bowl, combine the lemon juice, chaat masala, and sugar, stirring to dissolve.
Divide the tangerine into sections, then cut each section into 3 or 4 small pieces, removing the seeds as you go. Dice the apple and pear.
Add the fruit and mint to the bowl and stir gently until mixed. Chill 10 to 30 minutes to allow the flavors to mingle. The salad will keep at least one day.
Kate's Global Kitchen
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created November 1999