Since we just talked about 5 ways to eat more fruits and veggies, I had to share this stupidly simple tangy fruit salad right away. Just a little heads up that this is not your typical fruit salad with marshmallow and fruit cocktail; we are using crisp fruits, lots of fresh lemon juice, and chaat masala for that tangy flavor.For the month of July, Recipe Reduxers were given a theme ‘Fresh from the Garden” to show how we are using fresh July fruits or veggies. You can make tangy fruit salad using whatever fruits you have on hand; some of my favorites are apples, pears, cherries, mangoes, and grapes. I would recommend staying away from fruits that tend to get mushy such as bananas and peaches. It’s an extremely easy recipe, actually there is no ‘recipe’ other than finely dicing fruits of your choice and finding the right level of tanginess from chaat masala and lemon juice to make a perfect tangy fruit salad. Begin with cherries or mangoes as they don’t brown like apples and pears. Go with the unripe mangoes because it has that slightly sour taste which compliments the salad very well. Pitting cherries was no fun…and I wish I had a handy dandy ‘cherry and olive pitter’. I used a knife to cut them into half and squeeze the pit out and dice them.
To prevent apples and pears from browning, generously squeeze lemon juice over it and that should do the trick.
Once the fruits are diced, it’s time for chaat masala. It’s a quintessential ‘masala’ or a spice mix that most Nepali/Indian/Pakistani households will have in order to make chaats (it’s a form of salad), pani puri, and other tangy dishes. You can easily find them at Indian grocery stores along with other spice mixes. It essentially consists of amchoor (dried mango powder),cumin, coriander, dried ginger, black salt (often kala namak), black pepper, asafoetida (hing) and chili powder. If you cannot find them or don’t have them, you can probably season with plenty of lemon juice, salt, pepper, cumin and chili powder. The tanginess mostly comes from amchoor (dried mango powder) and black salt and asafoetida gives a unique flavor to the tangy salad which you can get individually from an Indian store too if you’d like.
I usually eye ball the amount of chaat masala and lemon because it depends upon the sweetness/sourness of fruits but I have found adding a teaspoon of sugar along with salt, pepper, chaat masala, and lemon juice elevates the flavor of tangy fruit salad altogether..so don’t forget to give that last touch. Also, if you have time, let it chill in the refrigerator for an hour or so before serving. Enjoy.
- 1 apple, cored and diced
- 1 pear, cored diced
- 15-20 cherries, pitted and diced
- 1 unripe mango, peeled, cored, and diced
- 1.5 teaspoon chaat masala
- 1 teaspoon sugar
- 2 large lemon, squeezed
- salt and pepper, to taste
- In a large bowl, combine all the diced fruits.
- Add chaat masala, salt, pepper, sugar, and lemon juice then mix well.
- Taste and adjust seasonings as needed.
- Let it chill in the refrigerator before serving.
PS – Don’t forget to check out my latest post on “5 Ways to Eat More Fruits and Veggies”.