Fruity fun


Fruity fun

Did you know July 1 is International Fruit Day? Celebrate by throwing your fruits into these creative savoury recipes

By Ritu Chaturvedi, food blogger,

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Published: Fri 28 Jun 2019, 12:00 AM

Last updated: Fri 28 Jun 2019, 2:00 AM

Serves: 2
Prep time: 5 mins
Cook time: 20 mins
Chill time: At least 40 mins

2 cups honeydew, cubed
1 red bell pepper, charcoal-grilled
1 cup orange juice
1 tsp ginger juice
½ cup mint leaves
2 tbsp cream cheese
2 tbsp pine nuts, slightly roasted
Melon ball scoops, to garnish
Sea salt to taste

Peel the pepper and roughly dice.
Blend honeydew, bell pepper, orange juice, ginger juice and a few mint leaves on high speed.
Add salt and chill in the fridge for two hours (or at least 40 minutes).
To serve, pour the soup in a bowl and swirl with cream cheese.
Top with roasted pine nuts. Garnish with mint leaves and melon balls (optional). Serve cold with crackers.

Serves: 2-4
Prep time: 10 mins
Cook time: 15 mins

2 tbsp cooking oil
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp turmeric powder
2 tbsp ginger, small cubes
1 green chilli, roughly chopped
2 apples
1 cup grapes
1 cup pumpkin, cubed
Salt to taste
½ tsp cinnamon powder
½ tsp red chilli powder
2 tsp dry coriander powder
2 tbsp brown sugar
Fresh coriander, for garnish

Heat oil in a pan, and temper mustard seeds, fennel seeds and coriander seeds.
When the seeds start crackling, add turmeric, ginger and green chilli; sauté.
Add apples, grapes, cubed pumpkin and salt. Stir and cook for 1 minute.
Add 1 cup water and cover with a lid. Cook for 5-7 minutes on slow heat.
Add all the dry spices and sugar, and cook for 3-4 minutes more.
Remove from heat and serve hot, garnished with coriander.

Serves: 2
Prep time: 10 mins
Cook time: 12 mins

1 guava
1 bunch of mint leaves
½ cup fresh coriander, plus 2 tbsp to garnish
1 lime
Salt to taste
2 medium potatoes, boiled
1 tbsp chaat masala
1 cup Greek yoghurt
2 tbsp strawberry chilli sauce (see recipe)
½ cup pomegranate
1 tsp dry roasted cumin
2 tbsp ginger, julienne

For the sauce:
1 cup strawberries, frozen, thawed
1 red bell pepper, grilled, finely chopped
Sea salt to taste
4 tbsp brown sugar
1 tbsp red chilli powder

For the sauce, cook strawberries in a pan for 4-5 minutes, making sure to stir in between. Add bell pepper, salt, sugar and chilli powder. Cook for 5-7 minutes more. Remove and cool.
Grind guava with mint leaves, coriander, lemon juice and salt in a blender.
Slice potatoes and sprinkle salt and chaat masala on it. Keep aside.
Mix Greek yoghurt with guava mint sauce. Set aside.
To serve, arrange the marinated potatoes in a dish and pour the Greek yoghurt and guava mint mixture on top. Add strawberry sauce and pomegranate.
Garnish with roasted cumin, ginger julienne and fresh coriander.

Serves: 3
Prep time: 30 mins
Cook time: 15 mins

2 tbsp clarified butter
1 tsp cumin
1 stick cinnamon
4 green cardamoms
Few bay leaves
½ cup cashew nuts
½ cup raisins
½ cup grated raw mango
1 cup blueberries
10-12 whole black pepper
1 cup long grain rice, soaked and rinsed
Salt to taste
2 cups water or vegetable stock
2 tbsp rose water
½ cup fresh coriander
5-6 dried rose buds

Heat clarified butter in a pan and add cumin, cinnamon, green cardamom and bay leaves. Stir for ½ a minute, then add cashew nuts and sauté till light brown.
Add raisins, mango, blueberries and whole black pepper; sauté.
Add soaked rice and stir gently. Add salt and water, cover with a lid and cook on slow heat for 6-7 minutes.
Remove the lid, check the rice and add rose water and cook for 2 minutes. Remove and serve hot, garnished with fresh coriander and dried rose buds.

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