Ramadan Fruit Chaat
Fresh seasonal fruit tossed with citrus, mint and a light dusting of chaat masala.
Why it works for Iftar
- Can be prepared quickly while the main meal cooks.
- A flexible recipe that works with whatever fruit is good locally.
- Best served cold, making it useful for warm-weather Iftars.
Ingredients
- 2 applesdiced
- 2 bananassliced just before serving
- 2 orangessegmented and chopped
- 250 g grapeshalved
- 1 pomegranateseeds only
- 2 tbsp orange or lemon juice
- 1 tsp chaat masalaor less to taste
- 2 tbsp fresh mintchopped
Method
- 1Prepare firm fruit8 min
Dice apples, halve grapes and prepare orange segments.
- 2Add pomegranate4 min
Remove the pomegranate seeds and combine with the prepared fruit.
- 3Season3 min
Add citrus juice, chaat masala and mint and toss gently.
- 4Add banana last3 min
Slice bananas in just before serving and fold through carefully.
Notes that make the difference
- Add bananas last so they do not brown or break down.
- Taste before adding more chaat masala; brands vary greatly in salt and sourness.
Storing and reheating
Best eaten the same day. Refrigerate promptly and use within 24 hours.
Substitutions
- Use mango, pear, melon or berries according to season.
- Leave out chaat masala and use only citrus and mint for a simpler version.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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