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Fruit Chaat Recipe

Fruit Chaat

Wholesome Cove
Fruit Chaat is a vibrant South Asian fruit salad tossed in a bold dressing of fresh lemon juice, orange juice, chaat masala, and a hint of red chili powder. Sweet, tangy, mildly spicy, and endlessly refreshing, it comes together in just 15 minutes with no cooking required. Traditionally served at Iftar tables during Ramadan, this colorful dish is equally at home as a party snack, a healthy dessert, or a light appetizer any time of year.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 15 minutes
Course Snack
Cuisine Indian
Servings 6 servings
Calories 185 kcal

Equipment

  • Large mixing bowl - At least 4-quart capacity
  • Sharp chef's knife - For cleanly dicing fruit into even pieces
  • Cutting board - Large size recommended
  • Citrus juicer or reamer - For squeezing fresh lemon and orange juice
  • Measuring spoons
  • Measuring cup
  • Airtight serving bowl with lid - For chilling the chaat before serving
  • Small bowl or jar - For mixing the dressing

Ingredients
  

For the Dressing

  • 3 tbsp fresh lemon juice - 45ml, about 1.5 lemons, freshly squeezed
  • 1/4 cup fresh orange juice - 60ml, freshly squeezed
  • 1 tbsp granulated sugar - 12g, or to taste
  • 1 1/2 tsp chaat masala - or to taste
  • 1/4 tsp red chili powder - or more for extra heat
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt - or black salt (kala namak) for more authentic flavor

Fruits

  • 2 medium apples - about 300g / 10.5 oz, peeled, cored, and cut into 1/2-inch cubes
  • 2 medium bananas - about 240g / 8.5 oz, peeled and sliced into 1/2-inch rounds
  • 1 cup red or green grapes - 150g / 5.3 oz, halved
  • 1 cup fresh mango chunks - 165g / 5.8 oz, peeled and cut into 1/2-inch cubes (about 1 medium mango)
  • 1 medium orange - 180g / 6.3 oz, or 2 mandarin oranges, peeled, segmented, and cut into bite-sized pieces
  • 1/2 cup fresh pomegranate arils - 85g / 3 oz
  • 1 cup fresh strawberries - 152g / 5.4 oz, hulled and quartered (optional but recommended)

Optional Garnishes

  • 1/2 tsp Tajin seasoning - sprinkled on top just before serving
  • fresh mint leaves - for garnish
  • 1 tbsp tamarind chutney - optional, drizzled over the top before serving

Instructions
 

  • In a small bowl or jar, whisk together the lemon juice, orange juice, sugar, chaat masala, red chili powder, black pepper, and salt until the sugar is mostly dissolved. Taste and adjust: add more sugar if too sour, or more chaat masala if flat. Set aside.
  • Peel, core, and cut the apples into 1/2-inch cubes, then place them in a large mixing bowl and immediately toss with half the dressing to prevent browning. Peel and slice the bananas into 1/2-inch rounds and add to the bowl, tossing gently to coat.
  • Add the grapes, mango chunks, orange pieces, strawberries (if using), and pomegranate arils to the bowl, stirring gently after each addition to distribute evenly without breaking the softer fruits.
  • Pour the remaining dressing over all the fruit and gently fold from the bottom upward until every piece is coated. Taste and adjust seasoning as needed, keeping in mind the flavor will intensify as the chaat chills.
  • Cover the bowl tightly and refrigerate for at least 30 minutes to allow the fruits to release their juices and the flavors to meld. Do not chill for more than 2 hours, especially if bananas are included.
  • Remove from the refrigerator, give the chaat one final gentle stir, then top with Tajin seasoning, a drizzle of tamarind chutney, and fresh mint leaves just before serving. Serve cold in a large bowl or individual cups.

Notes

  • Add bananas right before serving if making ahead, as they brown and soften quickly once cut and tossed with dressing.
  • Use freshly squeezed lemon and orange juice for the best flavor. Bottled citrus juice lacks the brightness that makes this dressing shine.
  • Black salt (kala namak) is highly recommended over regular salt. Its slightly mineral, tangy quality is what makes authentic fruit chaat taste so distinct.
  • Cut all fruit into uniform 1/2-inch pieces so every spoonful has an even mix of fruits and dressing.
  • To prep ahead, chop all fruits and store them separately in the refrigerator for up to 24 hours. Mix the dressing separately, then combine everything 1-2 hours before serving.
  • Do not freeze fruit chaat. The high water content in the fruits means they will turn mushy once thawed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Revive with a squeeze of fresh lemon juice and a pinch of chaat masala before serving.
  • For a kid-friendly version, omit the red chili powder entirely and reduce the chaat masala by half. Add a drizzle of honey for extra sweetness.
  • The Tajin seasoning and tamarind chutney garnishes should be added right before serving, not before chilling, so they maintain their texture and appearance.
  • Use slightly firm, not overly ripe fruit where possible. Firm pieces hold their shape better after sitting in the dressing.

Nutrition

Serving: 1ServingCalories: 185kcalCarbohydrates: 46gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 120mgPotassium: 520mgFiber: 5gSugar: 36gVitamin A: 8IUVitamin C: 55mgCalcium: 4mgIron: 3mg
Keyword chaat masala fruit, fruit chaat, fruit chaat recipe, Iftar recipes, Indian fruit salad
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