A fruity and ex­otic ex­pe­ri­ence

The Peterborough Evening Telegraph - - PARVEEN THE SPICE QUEEN - with Parveen Ashraf the-spice­queen.com Parveen The Spice Queen Parveen The Spice Queen @Parveen_ashraf

In a bid to woo back the sun­shine, I de­cided this week to write about my ex­quis­ite, ex­otic fruit chaat (salad). Maybe if we think sum­mer fruit sal­ads, sum­mer may just come back. On a pos­i­tive note, with all the rain we have been hav­ing in Peter­bor­ough - my lawn looks fab­u­lous!... but enough al­ready, come on Mother Na­ture, let’s have some sun. I know I am di­gress­ing, what’s new, I know I do but I prom­ise I will get to the recipes in just a minute. I just wanted to share a lit­tle weather story with you…

I was in Le­banon last year, yes, that’s me in the photo, in a cater­ing van. The weather was beau­ti­ful and we had con­stant sun­shine, so when I com­mented to my client, he didn’t re­ally en­gage in con­ver­sa­tion about the weather. He couldn’t un­der­stand why I would al­legedly “con­stantly” talk about the weather, I didn’t re­ally - I may have men­tioned it a cou­ple of times. He said that he had heard that in the UK we AL­WAYS talk about the weather and was that true? We do, don’t we? Well, we have such change­able weather and it’s such a safe sub­ject, doesn’t of­fend any­body and we can all re­late to it - so, yes, I sup­pose we DO talk about the weather and in my case, I am writ­ing about it. Plus, we ac­tu­ally de­cide what we are go­ing to cook de­pend­ing on the weather, ob­vi­ously, if is a lit­tle chilly, we like warm­ing com­fort food like hot soups, roast pota­toes, ap­ple crum­ble and cus­tard (my favourite) and when its warm and sunny, we opt for lighter meals and salad and of course, my ex­quis­ite, ex­otic fruit salad. Give it a go it’s de­li­cious!


This is fun­da­men­tally a fruit salad with a twist. The salt, pep­per and lemon juice helps to bring the flavours to life.

Serves 6 ap­prox Prep Time: 15 mins


1 large mango 1 pome­gran­ate

2 ap­ples (any va­ri­ety) 2 small bananas

1 small bunch of seed­less green grapes

200g of tinned guava 1 large or­ange

¼ fresh lemon juice ¼ tsp salt

¼ tsp fine black pep­per


1. Firstly, you need to peel and chop the fruit. Ready to as­sem­ble in a large bowl

2. Take seeds out of the pome­gran­ate, the eas­i­est way is to, slice off the top and bot­tom and cut in half. Hold each half over a bowl, and very firmly tap the back with a serv­ing spoon, the jew­els of pome­gran­ate will just pop out.

3. Peel and core the ap­ples into 1 cm cubes; Wash and half the grapes; Cut the or­ange in half; peel and dice half into 1 cm cubes and juice the rest, lastly peel the bananas and cut into 1 cm slices.

4. Add all the fruit to the bowl. Now add the tin of guavas, slice the guavas in half and use the juice to cre­ate a de­li­cious fruity sauce.

5. Lastly, add the lemon juice, salt and pep­per. Gen­tly mix to­gether and serve chilled or even bet­ter at room tem­per­a­ture.

If you have a any ques­tions, email me via parveen@the-spice­queen.com

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