Spiced Fruit Salad

Name: Spiced Fruit Salad
Yield: Serves 4
Cuisine: American
Ingredients: 14 oz [400 g] mixed grapes; 1 plum (3 oz [85 g]), ripe but still firm; 1 yellow nectarine or peach (9¼ oz [260 g]), ripe but still firm; 2 Tbsp pomegranate molasses; ¼ cup [60 ml] maple syrup; 2 Tbsp lime juice; 12 fresh mint leaves; 1 tsp red chilli flakes, such as Aleppo, Maras, or Urfa; ½ tsp freshly ground black pepper; ½ tsp fennel seeds, lightly cracked; ½ tsp kala namak, or more as desired

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

Most recipes capture a point of view in time and are versions of other versions; they reveal how ideas evolve. I originally created a version of this recipe for my column at the San Francisco Chronicle, which was inspired by the fruit chaats of India.

Ingredients

1 yellow nectarine or peach (9¼ oz [260 g]), ripe but still firm

Americas
United States
San Francisco
Vegan
Gluten-free

Method

Cut the nectarine in half and discard the stone. Cut each half into thin slices and place them in a large mixing bowl. Repeat with the plum. Add the grapes to the fruit in the bowl. Add the mint.

Whisk together the lime juice, maple syrup, pomegranate molasses, and red chilli flakes in a small mixing bowl.

Toast the fennel seeds in a small dry skillet over medium-high heat until