Ramadan Recipes: Fruit Chaat

This dish is usually prepared during Ramadan in Pakistani households, but can also be served as a healthy dessert or even as an appetizer. It’s a good way to clear out the fruit in the bowl which is getting a bit soft. I tend not to use apples or pears which are too firm as they don’t sit as comfortably in the mouth with the soft melon or banana. You can dice the fruit as chunky as you like, but I tend to go quite small as you get a good mixture of tastes on your spoon. The pleasure is in the contrast between the heat of the spices and burst of cool sweetness in your mouth.

Ingredients:
1 apple, peeled and quartered and diced (not too firm)
1 pear, peeled quartered and diced (not too firm)
1 pomegranate decanted
1 -2 guavas with the seed’s removed and diced
Half of a small melon, diced
Large pinch chaat masala (take care as this stuff can be very strong)
Optional
Handful grapes, halved.
1 banana, chopped/diced.
½ a Papaya peeled, deseeded and diced.
1 tangerine/Satsuma separated into slices and chopped into smaller pieces.
A few rings of pineapple, diced (I usually empty out a small tin and include the syrup).
Can use a few drops of lemon juice or a few tablespoons of orange juice if desired.

Method:
Mix all of the ingredients in a bowl and serve. I usually get someone else to remove the seeds from the pomegranate and chop the melon and guava first. I prepare the pear and apple at the end so they don’t start going brown.

If you don’t have chaat masala available, then a pinch of black salt and pepper should do the trick.