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Hi Bold Bakers!
WHAT YOU GET: Indian fruit salad combines deliciously ripe seasonal fruit with sweet, eggless milk custard to make a light and refreshing dessert.
This wonderfully refreshing fruit salad recipe comes from our friend (and world-class culinary assistant!) Ami. Ami tells me that growing up, this was the only way she ever had fruit salad, and it remains one of her favorite childhood desserts.
And it’s not hard to see why! This pourable, creamy egg-free milk custard has just the right amount of sweetness — and I love how cool and fresh it tastes on a hot summer day. I also love how the texture of the custard works with the crisp fresh fruit. Ami says that this fruit salad is usually served with bananas, grapes, apples, and oranges, but you can use any combination of fruit you’d like. Add whatever fruit is in season, like ripe summer strawberries!
Indian fruit salad is typically made with custard powder, but this version is made with cornstarch and vanilla extract. If you’d like to make it with custard powder or instant vanilla pudding, be sure to see the tips below!
What Is Fruit Custard?
This fruit salad, sometimes called “fruit custard,” combines fresh fruit with a thin, pourable egg-less custard made with whole milk and cornstarch and flavored with sugar, vanilla extract, and sometimes a pinch of cardamom and crushed saffron threads for color.
The custard in this fruit salad isn’t like American pudding. It has a rather thin texture, like a crème anglaise.
Any of your favorite fruits will do nicely in this salad, but I’d encourage you to play with different textures and keep what’s in season in mind!
Tools You Need To Make Indian Fruit Salad
Ami’s Pro Chef Tips For Making Indian Fruit Salad
- This is traditionally made with custard powder. If you want to use this, replace the cornstarch and vanilla extract with 2 tablespoons of custard powder or instant vanilla pudding mix.
- Instead of individual bowls, you can place this in one larger serving bowl.
- This recipe can easily be doubled for a larger crowd.
- This fruit salad is as delicious as the fruit you use. Use what fruit is in season for the best flavor.
- Feel free to adjust the amount of sugar in the custard according to your taste!
Try These Other Puddings And Custards!
- Your Go-To Tapioca Pudding Recipe
- The Creamiest American-Style Chocolate Pudding
- Foolproof Crème Anglaise (Classic Vanilla Custard Sauce)
Indian Fruit Salad
- ¼ cup (2 fl oz/60 ml) plus 1¾ cups (14 fl oz/420 ml) whole milk
- 2 tablespoons cornstarch
- 4 to 5 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- A pinch of ground cardamom (optional)
- A few crushed saffron threads, for color (optional)
- 2 cups (10 oz/284 g) chopped mixed fruit of your choice
- In a small bowl, whisk ¼ cup (2 fl oz/60 ml) milk with the cornstarch until smooth, then set aside.
- In a saucepan over medium heat, combine the remaining 1¾ cups (14 fl oz/420 ml) milk, 4 tablespoons sugar, the vanilla extract, and cardamom and saffron (if using) and cook until steaming.
- Stir in the cornstarch mixture and continue cooking, stirring constantly, until the mixture comes to a simmer, then let cook 1 more minute, until thickened.
- Remove from the heat, taste and add the extra tablespoon of sugar, if desired, and let cool to room temperature, about 1 hour.
- While the custard is cooling, divide the fruit among 4 serving bowls.
- Pour the cooled custard over the fruit and refrigerate until fully chilled, about 2 hours. This is best served the day it is made.