Fruit Chaat Recipe

Name: Fruit Chaat
Prep time: 50 min
Total time: 50 min
Cuisine: Pakistani
Ingredients: 2 medium apples Apples, cored and cubed, skin on; 3 Bananas, sliced, added last; 2 Guava (amrood), cubed; 2 Oranges or kinnow, segments, seeds removed; 1 cup Grapes, halved if large; ½ cup Pomegranate seeds (anar); 1 Ripe mango, cubed, in mango season; 3 tbsp Sugar, adjust to the fruit; 1½ tsp Chaat masala; ¼ tsp Ground black pepper; ¼ tsp Salt, adjust to taste; 1 tbsp Lemon (lemon juice), juice; ½ cup Oranges or kinnow, fresh juice

فروٹ چاٹ بنانے کا طریقہ

Classic Pakistani iftar fruit chaat: mixed seasonal fruit tossed with sugar, chaat masala, black pepper and orange juice, chilled until juicy.

Prep

20 min

Cook

0 min

Marinate / soak

30 min

Serves

Difficulty

Easy

Spice

Mild

Fruit chaat in Pakistan is not a fruit salad: it is sweet, salty and a little peppery, with chaat masala bringing out the fruit's juice. Apples, bananas, guavas, oranges and pomegranate are the usual mix, and a short rest in the fridge lets the sugar and orange juice form a light syrup.

Tips for the best result

Use fruit that is ripe but firm. Soft fruit breaks down into mush once the sugar draws out its juice.
A spoonful of sweet imli chutney or a splash of red sharbat is a popular twist at iftar.
For a creamy version, fold in a few spoons of cream just before serving.

Common mistakes

Adding bananas at the start. They turn brown and slimy within an hour.
Peeling the apples. The skin keeps the cubes crisp and adds colour.

How to serve

Serve cold, straight after the dates, at the start of iftar.

Storing and reheating

Keep covered in the fridge and eat within the day; without bananas it lasts until the next morning.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories: 190kcal
Protein: 3g
Fat: 1g
Carbs: 48g
Fibre: 7.2g
Sodium: 100mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 6

Whole dish ≈ Rs 37 · 25% of ingredients by weight priced

Prices in

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works