Fruit Chaat is more than a simple fruit salad
Fruit chaat is so much more than a fruit salad. In Pakistan it’s eaten all year round, with chai. Chai, the time of day, not the actual chai, if you know what I mean. Breakfast, lunch, chai, then dinner. That’s the chronological order of meals eaten in Lahore. I make mine the way I grew up eating it, with an addition to make it taste more authentic. Guava Juice. You can’t find good or even semi okay Guavas in the states, so I use pink guava juice (make sure it’s a Pakistani brand) and although I miss the texture of the tiny seeds, the flavor of amrood is there.
This is the best way to get your fruit in during Ramadan
I sometimes find it sad that things that are a part of your daily life become seasonal when you move away. The samosa’s, jalebi’s and fruit chaat you eat so often become traditions you pull out during Ramadan. As much as I would like to make fruit chaat all year round, I make it everyday in Ramadan, maybe because that’s when I miss home the most. And if there ever was a fruit chaat recipe that could make you feel at home, it’s this one. The sweet guava juice and earthy cumin balance the sweet and sour fruits so well. I’m transported to Lahore with every bite. One thing I sometimes do to add an extra layer of texture and flavor is adding chickpeas. You may think it’s weird, but try it and I think you’ll like it.
- 2 apples diced
- 2 peaches diced
- 1 cup grapes halved
- 2 bananas sliced
- 3/4 cup chickpeas optional
- 1 tsp ground cumin
- 1/4 tsp laal mirch chili powder
- 1 tbsp chaat masala
- 1.5 cups pink guava juice
- Chop all the fruit and add it to a large bowl
- Add all the spices and juice and mix together. Adjust the flavors if you feel you need to add more cumin. Then enjoy. You can refrigerate this in an airtight container. Consume within two days, because the bananas and peaches will become mushy.
Have you tried this classic fruit chaat recipe?
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