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4.67 from 3 votes
Three bowls of Indian fruit salad, with creamy white vanilla custard and mixed fruits.
Indian Fruit Salad
Prep Time
20 mins
Chill Time
3 hrs
 

Indian Fruit Salad pairs a refreshing egg-less vanilla custard with fresh seasonal fruits for the ultimate (and easiest!) summer dessert.

Course: Dessert
Cuisine: Indian
Servings: 4 people
Author: Ami Shukla
Ingredients
  • 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
Instructions
  1. In a small bowl, whisk ¼ cup (2 fl oz/60 ml) milk with the cornstarch until smooth, then set aside.
  2. 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.
  3. 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.
  4. Remove from the heat, taste and add the extra tablespoon of sugar, if desired, and let cool to room temperature, about 1 hour.
  5. While the custard is cooling, divide the fruit among 4 serving bowls.
  6. Pour the cooled custard over the fruit and refrigerate until fully chilled, about 2 hours. This is best served the day it is made.