Say goodbye to mediocre Fruit Chaat. This mouthwatering Pakistani-style Fruit Chaat recipe is full of sweet and tart flavor and fresh, vibrant texture. Use store-bought masala, my chaat masala recipe, or my easy, small-batch, 5-ingredient chaat masala. Includes essential tips for making the best fruit chaat. Let’s liven up that fruit!

Fruit Chaat in a bowl with a spoon garnished with mint leaves.

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What is Fruit Chaat?

Fruit Chaat is a sweet, spicy, tangy salad of various fruits tossed with chaat masala. It’s usually served as a snack or appetizer with chai. During the Month of Ramadan, people typically eat it for Iftar.

Fruit Chaat for Iftar

Growing up, I don’t remember breaking a fast during Ramadan without Fruit Chaat. To this day, it’s the one thing I most frequently have at the table for Iftar. (A recent Instagram poll showed that Fruit Chaat is, indeed, the most popular Iftar recipe.)

Not only is Fruit Chaat the perfect way to get a variety of fruits in your limited sundown time, but it also helps balance out all the savory and heavy foods that are oft consumed for Iftar.

More Iftar Recipes: Chicken Puff Pastry, Aloo Tikki, Easy Chicken Meatballs (Kofta)

Close up of Fruit Chaat in a bowl garnished with mint leaves ready to eat.

The Secret to Great Chaat

Like most Pakistanis, I’ve tasted countless Fruit Chaats.

While a good Chaat Masala is vital, I’ve found the best fruit chaats have one thing in common, the secret sauce if you will – and that is orange juice, or any other fruity juice really. It’s the juice pooled at the bottom of the bowl that makes an irresistable fruit chaat!

Use whatever you have on hand: freshly squeezed OJ, mango juice, a combination juice like pineapple orange mango, I’ve even used Tang!

What Fruit to Use

There are no rules when it comes fruit chaat, and the best fruit is the fruit you have on hand.

Ingredients for Fruit Chaat

That said, the most commonly used fruits are:

  • bananas
  • apples
  • pears
  • oranges/mandarins
  • berries
  • grapes
  • mangoes
  • guavas
  • pomegranate

Other great fruits to use: blueberries, blackberries, strawberries, kiwi, and peaches.

I wouldn’t say any fruit is off limits, but some fruits such as figs or avocados aren’t traditionally used. I also tend to avoid fruit with high water content such as watermelon, papaya, or cantaloupe.

Chickpeas, though optional, balance the sweet and savory notes while adding a bit of protein.

Fruit Chaat in small bowls garnished with mint leaves.

Chaat Masala

Chaat Masala is a spice mix made with traditional Pakistani & Indian spices. The formulas for Chaat Masala vary, but the similarities in almost every chaat masala recipe are:

  • roasted cumin seeds
  • dry mango powder (amchur)
  • black salt (kala namak)
  • pomegranate seed powder (anardana)
  • red chili

Chaat Masala isn’t just used for fruit chaat, but all kinds of street food or anytime where you’d like a bit of sour, tangy, kick. For example, I often use it when I’m making Chana Masala.

Chaat Masala Recipe

How to make Chaat Masala for Fruit Chaat

Chaat Masala has a very distinct taste that’s hard to replicate. In fact, I almost gave up after I tried many different versions without success.

But then, once I followed my instincts and let go of what ‘should’ be the right quantities, I came up with this simple Chaat Masala recipe that rivals store-bought chaat masala. If you don’t want to make the full-blown recipe, here’s a small-batch version which preceded my full-batch recipe.

Small-batch Chaat Masala – Yields ~4 tsp

  • 1 tsp cumin seeds
  • 1 tsp dry mango powder (amchoor powder)
  • 1/2 tsp pomegranate seeds (anardana), or sub pomegranate powder
  • 1/4 tsp heaped black salt, (or sub pink salt)
  • generous pinch red chili pepper
  • 2 black peppercorns, optional

Instructions

  • Heat a small pan over low-medium heat. Add the cumin seeds and dry-roast for 2-3 minutes, or until they turn fragrant and begin to deepen in color. Remove from heat and allow to cool.
  • Transfer the cumin seeds to a spice grinder and add the rest of the spices. Grind into a fine powder. Set aside. Feel free to adjust each spice according to what you like. Cumin for earthiness, red chili for spice, dry mango powder and anardana for sourness, and black salt for punchy flavor.

Chaat Masala Brands I’ve used:

I get that not everyone has spices like pomegranate powder and black salt in their pantry, so here are some store-bought spice blends I’ve tried:

  • Spicewalla Chaat Masala
  • Shan Chaat Masala
  • National Chaat Masala (my husband likes this one)
Fruit Chaat in a bowl with a spoon.

How to make Fruit Chaat

Here’s the ‘no-recipe’ recipe:

  1. Chop the fruit into bite-sized pieces. The fruit in Fruit Chaat is small-diced compared to your common Fruit Salad.
Chopped fruit on a round wooden cutting board to make Fruit Chaat.
  1. Place it in a serving bowl. Add chickpeas if using.
Chopped fruit in a bowl ready to be mixed to make Fruit Chaat.
Chopped fruit and chickpeas in a bowl to make Fruit Chaat.
  1. Sprinkle in the Chaat Masala and sugar and pour in the juice.
Chopped fruit and chickpeas in a bowl, sprinkled with chaat masala ready to be mixed.
Fruit Chaat in a bowl.
  1. Toss to combine. Adjust to taste, adding chaat masala for more tangy/chatpata flavor, sugar for sweetness, and juice to make it saucier. Though mint is not a traditional ingredient and not at all required, I love to sprinkle it on top for a refreshing taste.

Tips and Variations:

  • I love to chop the fruit in small pieces, so no fruit is overpowering and each bite is diverse. It’s also easier to eat that way.
  • Add a pinch of salt or kalanamak to enhance savory flavors.
  • My sister-in-law always makes hers with a blend of Chaat Masala and Tajin (Mexican Chile Lime Seasoning) and I can’t get enough of it.
  • If you find the Chaat a bit dry, add more juice. You want the juice to lightly pool at the bottom. Scoop it up along with your fruit.
Close up of Fruit Chaat in a bowl garnished with mint leaves ready to eat.

How to Serve Fruit Chaat

You can prepare Fruit Chaat several hours before serving. I usually make it earlier during the evening and refrigerate, covered, until Iftar time.

Make-ahead Tip: If you’re adding bananas or mandarins, add them right before serving to prevent them from getting mushy or soggy.

Close up of Fruit Chaat in a bowl garnished with mint leaves ready to eat.

More Iftar recipes:

P.S. Check out this roundup of 15+ Iftar recipes or browse the Ramadan archives for many more ideas.

Fruit Chaat in a bowl with a spoon garnished with mint leaves.
5 (10 ratings)

Pakistani Fruit Chaat (with essential tips!)

Yield: 4 servings
Prep Time: 20 minutes
Total Time: 20 minutes
This authentic Pakistani-style Fruit Chaat recipe is full of flavor yet light and healthy! Use store-bought or homemade chaat masala, or a small-batch 5-ingredient chaat masala recipe included in the post. Don't skip the orange juice (or juice of choice)!
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Watch the Video

Ingredients 

Fresh Fruit (Options Below – use what you have on hand) – Yields ~5 1/2 cups chopped fruit

  • 1 small (~150 g) apple, cored and diced into small pieces
  • 1 small (~145 g) pear, cored and diced into small pieces
  • 1 small (~175 g) mandarin or orange, peeled and diced into small pieces
  • 1 small (~150 g) mango, peeled and diced into small pieces
  • 1/2 cup (~75 g) blueberries, (or sub berries of choice)
  • 1/2 cup (~80 g) grapes, cut in half lengthwise – sub more berries if omitting
  • 2 tbsp pomegranate seeds, optional
  • 1 (~150 g) banana, cut lengthwise and sliced

Fruit Chaat

  • 1 1/2 -2 tsp chaat masala (store-bought or homemade), see post for small-batch recipe
  • 1/4 cup orange juice, or sub juice of choice
  • 1 tsp sugar, sub maple syrup, or sweetener of choice
  • 1/3 cup cooked chickpeas (drain and rinse if using canned), optional
  • mint, optional, for garnish

Instructions 

  • Place the fruit in a medium serving bowl. Add the chaat masala, orange juice, sugar, and chickpeas (if using) and mix well to combine. Adjust to taste, adding chaat masala for more tangy/chatpata flavor, sugar for sweetness, and juice to make it saucier. (There should be enough juice to slightly pool at the bottom.)
  • Garnish with mint, if you'd like. Serve fresh or cover and refrigerate until ready to serve (Note 1). Best consumed within 1 day.

Notes

Popular fruit options: The most commonly used fruits are bananas, apples, pears, grapes, mango, guavas, berries, and pomegranate. I wouldn’t say any fruit is off limits, but some fruits such as figs or avocados aren’t traditionally used. I also tend to avoid fruit with high water quantity such as watermelon and cantaloupe. See post for more tips on what fruit to use.
Note 1: If you’re using bananas and citrus not serving immediately, you may add them right before serving for added freshness.
 
Calories: 149kcal, Carbohydrates: 35g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 150mg, Potassium: 386mg, Fiber: 5g, Sugar: 24g, Vitamin A: 745IU, Vitamin C: 35mg, Calcium: 27mg, Iron: 1mg
Author: Izzah Cheema
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Indian, Pakistani

This post is an update of one that I originally published in April, 2020. Since then, I’ve slightly enhanced the recipe, updated pictures, and included video!