Fruit Chaat

Name: Fruit Chaat (Pakistani-Style)
Prep time: 20 min
Total time: 20 min
Ingredients: 1 mango; 1 granny smith apple; 1 banana; 1 cup red grapes; ½ cup pomegranate seeds; ⅓ cup guava juice; ⅔ cup orange juice; 2 tbsp white granulated sugar; 2 tsp chaat masala; 1 tsp tajin; 4 tbsp tamarind chutney

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Fruit Chaat is the sweet, spicy, tangy Pakistani fruit salad equivalent. Seasonal fruit is marinated in a sweet and spicy juice mixture for a refreshing snack that is ready in just 20 minutes.

Pakistani fruit chaat with small bowls of tajin and tamarind chutney on the side.

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Truthfully, equating fruit chaat with fruit salad is a bit of a travesty. Take one bite, and you'll understand precisely what I mean. If you're not South Asian, you probably haven't considered adding spices to fruit, but take it from me...it works!

This recipe is a staple in all Pakistani households during the summer, especially at Iftar during Ramadan. For another fun fruit chaat recipe, try my watermelon chaat!

This refreshing snack pairs perfectly with fried snacks like chicken samosas and spinach pakora. Add a glass of mango milkshake and dahi bhalla or papdi chaat appetizer cups to your Iftar menu. Your family and guests won't want to leave the table.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
Step-by-step instructions
Expert Tips
Recipe FAQS
Other chaat recipes you may like
Fruit Chaat (Pakistani-Style)

Why you'll love this recipe

Burst of flavor & color: This fruit chaat is a complete sensory experience, with the vibrant colors of the golden mangoes, green apples, red pomegranate and the explosion of flavor from the chaat masala and fruit juices.
Perfect last-minute recipe: This is my go-to recipe for a quick and easy last-minute option for a party or family gathering.
Customizable recipe: Check out the substitutions and variations section below and see how easy it is to customize this recipe to adapt to personal taste and the availability of ingredients.

Ingredient notes

Grapes: I used red grapes to contrast color, but green also works.
Pomegranate: Adding pomegranate seeds to this recipe is a pure nostalgic experience. They give the dish authentic Pakistani flavor, not to mention the beautiful jewel tone they add to this recipe.
Mangoes: No fruit salad is complete without the sweet tropical taste of mangoes.
Apples: Tart Granny Smith apples balance all the other colors and flavors in this recipe, but feel free to use another variety.
Bananas: Use firm bananas to prevent them from getting smushy as the chaat sits in your fridge.
Orange juice: Citrus juice is the one rule of a good fruit chaat, and nothing delivers quite like orange juice.
Guava juice: The traditional Pakistani version of this recipe is made with sweet, ripe guavas. In the absence of the actual fruit, I like to add a touch of guava juice to recreate the flavors that define this recipe.
Sugar: A small amount of white, granulated sugar balances the citric and spicy flavors of the other ingredients in this recipe.
Chaat masala: This unique spice blend is popular in many Pakistani snacks. My favorite brand to use is Shan chaat masala.
Tajin: A popular Mexican spice blend that complements the flavors in this recipe, and a sprinkle just before serving adds the perfect finish.
Tamarind chutney: This is not a traditional ingredient in this recipe, but I like to drizzle a little bit on my bowl of chaat for a more complex flavor.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Try other fruits: I've stuck to conventional fruits for this recipe, but the sky is the limit. Some good options are strawberries, blueberries, pears, and even peaches.
Use a different juice: In Pakistan, oranges were strictly a winter fruit. In their absence, my mother used to make this recipe with lemon juice. Of course, nowadays, it's easy to find various juices, like pineapple, mango, and even passion fruit. Feel free to experiment and find your favorite combination.
Change the spices: If you don't have or like the pungent smell of chaat masala, use spices like red chili powder, black pepper, ground cumin, and even amchur powder to create a personalized spice blend.
Add some chickpeas: The street food version of fruit chaat often has chickpeas, and I love adding them for a more complex texture and nutritional value.

Step-by-step instructions

Chopped fruit with small bowls of orange juice and chaat masala on the side.

Step 1: Chop all the fruit into bite-sized pieces and place them in a shallow bowl.

A mixture of guava and orange juice with sugar and chaat masala added to it.

Step 2: Mix the guava and orange juice with the sugar and chaat masala, ensuring the sugar is completely dissolved.

Spiced juice is being added to a bowl of chopped fruit.

Step 3: Pour the juice over the fruit and mix well.

Fruit chaat being mixed with juice and spices.

Step 4: Refrigerate the chaat for at least 30 minutes, and then top with the Tajin and tamarind chutney before serving.

Expert Tips

Chopping the fruit: Chopping the fruit into small, uniform pieces allows for better distribution of the seasonings.
Letting the fruit chaat rest: This is essential, as it allows the flavors of the fruit, juice, and spices to fuse.
The garnishes: A sprinkle of Tajin and a drizzle of tamarind chutney make for beautiful plating and add another layer of flavor to the chaat. I highly recommend adding them.

Recipe FAQS

How do I store my leftovers?

I recommend storing the fruit chaat in an airtight container in the fridge for up to two days. Any longer than that, and the fruit will start getting mushy.