Mamta's Kitchen

Fruit Salad

Phalon ka Salad

Mamta Gupta

Fruit salad is basically a mix of various fruits, served all together, with a dressing of fruit juice or a liquor, honey or sugar or some sort of syrup. It is usually served with cream or ice-cream. In the western world, cream/ice-cream are served separate from the fruit salad, for people to pour over as much or as little as they want. In India, beaten cream and sugar are often mixed with chopped fruits and served in one bowl.

It is generally served as a dessert, but can be served as an appetizer or starter, but do not mix cream, if serving as a starter; Indians will often serve fruit salad with a sprinkling of Chaat Masala and lemon juice, when it is called Fruit Chaat. Cinnamon, cardamom, saffron may be added as flavourings, but I prefer it without any additional flavourings or alcohol. Serves 6-8


  • Approximately 1 kg. of prepared fruit of choice. I generally mix 2-4 fruits, but you can mix as many or as few as you like. Here are a few examples.

  • Strawberries, hulled and sliced if very large

  • Blackberries

  • Raspberries

  • Blueberries

  • Cape gooseberries (called ras-bhari in India), husk removed

  • Pineapple, peeled and cut into 1 inch chunks

  • Melon, de-seeded, peeled and cut into chunks

  • Papaya, de-seeded, peeled and cut into chunks

  • Guava, cut into chunks (remove seeds if hard)

  • Apples, cored and cut into small chunks

  • Pears, cored and cut into small chunks

  • Peaches, de-stoned and cut into chunks

  • Apricots, de-stoned and cut into chunks

  • Grapes, seedless or de-seeded

  • Pomegranate pearls

  • Avoid bananas, because they become soggy quickly

  • You can add nuts and raisins, but I don’t

  • Dressing. You can use any vinaigrette type of dressing of choice

  • Juice of one small lemon or lime (about 2-3 tbsp.)

  • 1/2 cup fruit juice like orange or pineapple or grape juice

  • 2-3 tbsp. liquor/alcohol) of choice e.g. Brandy, Kirsch, Amaretto, Curaçao (optional)

  • 1-2 tbsp. sugar or sweetener or honey (optional) I don’t use these


  1. All fruits should be washed and towel dried before preparing. I usually leave the small ones, like berries, on a towel to drain and dry.

  2. Prepare fruits; peel/de-seed/top and tail/slice/chp, according to what the fruit is.

  3. Place all prepared fruits in a bowl.

  4. Whisk together all dressing ingredients in a small bowl.

  5. Pour the mixture over the fruit, mix gently, cover with a cling film (I often use plastic shower caps collected from hotels!) and chill before serving.

  6. Also see Salad Selection and Salad Dressings

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