Spiced Fruit Salad


  • 2 pomegranates, skin and pith removed
  • 1 pink grapefruit, peeled and segmented
  • 2 large oranges, peeled and segmented
  • 200g seedless black grapes
  • 1 tbsp chat masala (recipe below)
  • 1 handful of mint leaves


1 Place the fruit in a serving bowl and sprinkle over the chat masala. Cover and chill in the fridge for 20-30 minutes.

2 Just before serving, add the mint leaves and toss well to combine. Serve immediately.

Chaat Masala


    • 1 tablespoon cumin seeds
    • 1 1/2 teaspoons fennel seeds
    • 1/4 teaspoon asafetida
    • 1/2 tablespoon garam masala
    • 1/2 tablespoon amchoor (dried mango) powder (easily sourced via Amazon)
    • 1/2 tablespoon black salt
    • 1/2 teaspoon cayenne
    • 1/8 teaspoon ground ginger


    1. Dry roast the cumin and fennel seeds in a small frying pan over low heat for about 5 minutes or until the seeds darken.
    2. Toss in the asafoetida and stir in for a few moments.
    3. Remove from heat and grind in an electric coffee grinder until powdered.
    4. Add the remaining ingredients and pulse to mix.

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