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Bowl of Pakistani fruit chaat with apple, guava, grapes, orange, banana and pomegranate topped with mint and chaat masala
Pakistani · Snacks

Fruit Chaat with Chaat Masala, Lemon and Fresh Mint

A cool, tangy-sweet bowl of mixed seasonal fruit tossed with chaat masala, lemon and mint. It takes 15 minutes and is a favourite for iftar tables and afternoon snacks.

Published 29 Sep 2026Tested by Hina Ikram

Prep20 min
CookNo cooking
Total20 min
Serves6
DifficultyEasy
CuisinePakistani
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Ingredients

6 servings

Equipment: Large mixing bowl, sharp knife, chopping board, small bowl, spoon

Method

  1. Wash all the fruit well and pat dry. Chill the fruit in the fridge for 30 minutes if you have time, as this gives a crisper, cooler chaat.

  2. In a small bowl, mix the lemon juice, chaat masala, black salt, roasted cumin, chilli flakes and sugar or honey. Stir until the sugar dissolves and the dressing looks evenly speckled.

  3. Cut the apples, guavas and oranges as described. Drop the apple cubes straight into the dressing bowl's lemon juice later, or toss them quickly with a spoonful of the dressing to stop them browning.

  4. Put the apples, guavas, grapes and orange pieces in a large bowl. Slice the bananas last so they stay pale and firm, then add them to the bowl.

  5. Pour the dressing over the fruit and add the mint and green chilli. Fold gently with a large spoon for about 30 seconds until every piece is lightly coated and no dry spice is left at the bottom.

  6. Scatter the pomegranate seeds on top and rest the chaat for 5 minutes so the flavours settle. Taste and add a little more salt, lemon or chilli if needed, then serve straight away.

Cooking tips

  • Slice bananas and add the pomegranate last. Bananas turn soft quickly, and pomegranate arils bleed colour if stirred too much.
  • Use firm, just-ripe fruit. Overripe fruit turns watery once the salt and lemon go in.
  • Dress the chaat no more than 10 minutes before serving, because salt draws juice out of the fruit.
  • Add a splash of fresh orange juice if you like a little more syrup at the bottom of the bowl.

Substitutions

  • Use pears, papaya, mango, pineapple, melon or chikoo in place of any fruit, depending on the season.
  • If you cannot find black salt, use a pinch of regular salt and a little extra chaat masala.
  • Swap sugar for honey, jaggery syrup or a spoonful of orange juice concentrate.
  • Replace fresh mint with coriander leaves if mint is not available.

Serve with

"Serve in small bowls with toothpicks or spoons as an iftar starter, alongside samosas and pakoras, or as an afternoon snack. It also pairs well with a glass of chilled lassi or rooh afza milk."

Storage

"Best eaten fresh. Leftovers keep in an airtight container in the fridge for up to 6 hours, though the bananas will soften. For meal prep, store the cut fruit and the dressing separately for up to 1 day."

Reheating

"Serve cold; do not reheat. If it has sat in the fridge, drain off excess juice and refresh with a squeeze of lemon and a pinch of chaat masala."

Nutrition per serving, estimated

150kcal
2 gProtein
37 gCarbs
1 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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Pakistani recipes SnacksSaladsHealthyQuick Meals
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