Feels like summer! And that means that while most people are craving a fruity, boozy drink on a terrasse somewhere, I’m craving exotic fruit, straight up….
…which is very similar to the rest of the year, except now I get to eat it outside in the sunshine. And I’m taking my cue from India and Mexico who believe that salted fruit brings out the flavour of the fruit. Really, salt just brings out the flavour of everything. So grab some fresh fruit of your choice – mango, grapefruit, oranges, grapes, kiwi, etc – and toss it in a bowl with a little mango juice (or pomegranate, or pear, or guava, or grape or even apple), some mint leaves, and a sprinkle of some of these spices, and enjoy.
Spiced Fruit Chaat
This spice blend is open to variation, and it comes originally from Hari Nayak’s gorgeous cookbook, “My Indian Kitchen”.
1 part cumin seeds, roasted and ground to a powder (pre-ground just doesn’t cut it. I’d even say skip it if you don’t have whole cumin you can toast)
4 parts dried mango powder (amchoor powder. You can find it at specialty Indian grocers. It adds a lot of bite. You could also use lime zest or ground lime leaf. Pomegranate powder would also work)
2 parts ginger powder (or 1 part freshly grated ginger)
1 part sea salt (big flakes are best, for crunch. Nayak recommends black salt – kala namak – or use just a little less than 1 part regular salt since it will be finer ground
1 part (or less!) chili powder or cayenne (NOT chipotle or anything exotic that sounds like it should go with cooked dishes. You want a simple heat, but be careful not to go overboard. You can always add more later)
1/3 part ground asafoetida (SO good in this! It has an onion-y taste that plays foil to the sweet and salty fruit. You could skip it, but I’d be sad for you. I grate it fresh from chunks but pre-ground would be alright if that’s all you can find)
This makes a lot of spice mix and you only need about a teaspoon per serving, so reserve the leftovers and sprinkle over fruit for the next few months. To make the rest of the recipe take:
1 pineapple (preferably organic, preferably not Dole)
1 small bunch of grapes, halved (red or green or both. Also organic, though ridiculously expensive, I know. Hence “small” bunch)
1 orange (or two, but since you need to peel them and cut them into segments, don’t go overboard. It’ll take forever. Cut the tops off and then slice down around the peel, removing as much of the white pitch as possible. Then slice in between the segments all around and pull out the membrane between. If you cut deep enough the segments should fall out. I never cut deep enough…I also then eat the membranes…It’s just for a prettier presentation. You can just hack up the orange if you want)
1 grapefruit (same method as the orange)
1 lime (also same as above)
1 mango, peeled and cubed (cut off the sides down to the core and slice a checkered pattern into the flesh. Then scoop out with a spoon. Use teeth to suck remaining pulp and juice from skin. Good idea to use organic if you’re going to do that last part, since the pesticides accumulate in the bitter skin. You can even eat the skin of organic mangoes, though)
1/2 avocado, sliced the same as the mango
1 large dash of mango juice (or two. Or other sweet juice. Please do not use Oasis-brand juice. It’ll break my heart)
1 handful of chopped fresh mint
…and combine in a large bowl with a little of the spice blend. Stir to combine. Enjoy the spring/summer/sun.
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