Fruit Raita has the perfect balance of sweet and chatpata flavours. Chopped fruit is mixed with yogurt, mint and chaat masala for a delicious side dish that is good enough to eat up with a spoon. The sweetness of fruits, cooling effect of the yogurt make this a great condiment in hot weather. It is also a good source of nutrition thanks to the protein in the yogurt and fiber in the fruit. The great things about this recipe is that you can choose whichever fruit is in season and what suits your taste buds. I also use a mix of fruit in this Fruit Salad with Condensed Milk and Fruit Custard. The variety of colours and flavours in this raita also make it a great option for Holi or Diwali parties. It is one og my go-to raita recipes in the summer along with Baby Potato Pulao or Indian Vegetarian Curry Recipes. Other raita recipes we make on rotation is Cucumber Raita, Boondi Raita, Tomato Raita, Vegetable Raita and Butternut Squash Raita.
Mix Fruit Raita Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Plain yogurt (curd)- full fat yogurt tastes super creamy but you can use low fat too. I use thick yogurt for raita. Fruit of your choice: Apple Pear Banana Grapes Mango Pomegranate Mint leaves Chaat masala Red chilli powder – this is optional Salt Sugar – you may want to add some sugar to sweeten the raita further. I like to add in nuts sometimes to make Fruit and Nut Raita. Good options are toasted and chopped almonds, cashews, or walnuts. I personally would not add citrus fruit to raita but prefer stone fruit.
Variations
If you do not have chaat masala, you can add a pinch of spices such as red chilli powder, cumin powder (jeera powder) and black pepper powder. Another option is black salt (kala namak) instead of regular salt. Optional herbs instead of mint include coriander. You can also add in rose syrup and serve for Valentine’s Day or Mother’s Day.
How to make Fruit Raita recipe
Chop up fruit of choice into bitesize pieces. Whisk yogurt in a bowl, sprinkle over spices of choice and mix in the fruit and herbs. If serving at party, garnish with more pomegranate pearls.
Storage
Fruit raita is best eaten within a few hours as the yogurt can split due to the acidity of the fruit.
Other Yogurt Dip Recipes
Yogurt Garlic Sauce (Kebab Shop Style) Greek Cucumber Yogurt Sauce As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted 23rd March 2012 but I have updated the post since with helpful content.
