Fruit Raita

A creamy mixture where fresh yogurt coats juicy fruit cubes. Roasted cumin provides an earthy note that balances the natural sweetness of the fruit.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 265
• Protein: 6 g
• Carbs: 34 g
• Fat: 10 g

Ingredients

• 500 g yogurt Indian ( whisked )
• 1 piece Mango ( cubed )
• 200 g Ananas comosus (L.) Merril ( cubed )
• 1 piece Pomegranate ( seeded )
• 1 tsp Cumin ground
• 1 tbsp Honey
• 10 g Mint fresh ( finely chopped )
• 1 pinch Gray sea salt
• 1 pinch Hot pepper en poudre optional
• 1 pinch Black salt (Kala Namak)
• 1 tsp Chaat Masala

Instructions

1. Smooth the yogurt

   In a large mixing bowl, whisk the Indian yogurt until smooth and glossy. No lumps should remain.

2. Cut the fruits

   Peel the mango and pineapple. Cut the flesh into regular cubes of about one centimeter for a uniform texture. Collect the pomegranate seeds.

3. Season and assemble

   Whisk the honey, cumin, salt, chili powder, kala namak, and chaat masala into the yogurt. Add the fruits and chopped mint. Mix gently to avoid crushing the fruits. The sauce should coat every piece.

Chef's tips

• Briefly toast the cumin in a dry pan to enhance its aroma.
• Let it rest for 30 minutes in the fridge before serving; the flavors will balance out.

Storage

Keep refrigerated for up to 24 hours. The fruit will release juices, so stir before serving.