Fresh Fruit Plate
PHAL CHAT
-Recipe from Yamuna mataji
There are no separate courses in a Vedic meal, though for a full-scale
feast menu –more than 30 dishes –there is an order of serving. Fruits
may be served at any time in the meal, from beginning to sweet
conclusion. For breakfast, cut fruit often make up the entire meal. As
a snack, a combination of three or four fruits is infinitely
satisfying. Fruit combinations are endless, limited only by
availability and imagination. Try specialty fruits such as cherimoyas,
guavas, kiwis, carambolas, persimmons and fresh figs.
Chat plates require no preparation except the peeling and cutting of
the fruits. Fruits are served in large pieces with a lime wedge and an
optional sprinkle of either chat masala or black salt. To enhance the
flavor of the fruits. I have suggested two fruit dressings. Crème
Fraiche Cardamom and Fruit Juice. The following recipes make about 1
cup (240 ml) of dressing. Simply combine all of the ingredients in a
bowl and whisk until blended.
Fruit Combinations
Tangerines, blueberries and cherimoyas
Orange and papaya slices with pineapple cubes
Avocado slices, * grapefruit segments and stuffed fresh dates
Sweet cherries, bananas* and yellow peaches*
Sliced pears,* seedless green grapes and prickly pears
Guava cubes, kiwi slices and persimmons
Apple slices, * raspberries and fresh figs
Cucumber slices, strawberries and blue plum slices
Passion fruit, lychees and cape gooseberries
Carambolas, tangelos and pomegranates
Casaba melon, cantaloupe and Crenshaw melon
*Dip in lemon, lime or pineapple juice to prevent discoloration.
For the Crème Fraiche-Cardamom Dressing:
1 cup (240 ml) Crème fraiche, yogurt or sour cream
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) strained fresh orange juice
1 teaspoon (5 ml) ground cardamom
For the fruit juice Dressing:
1/3 cup (80 ml) strained fresh lime juice
1/3 cup (80 ml) strained fresh orange juice
3 tablespoons (45 ml) honey
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) finely chopped fresh mint