Fruit salad, also known as fruit custard, is an easy and super delicious sweet recipe. In this version, I’ve prepared a quick fruit salad using simple homemade ingredients. Traditionally, custard powder is added to give the fruit salad a thick and creamy texture, but in this recipe, I’ve skipped the custard powder and still achieved a rich, smooth, and velvety consistency using basic ingredients available at home.
With this simple technique, you can prepare a rich and flavorful fruit salad base in just 10 minutes—just like the one served in restaurants. This refreshing and popular summer dessert is often enjoyed as a side dish with poori or even on its own after meals. It’s a perfect treat to share with friends and family. Do give it a try and enjoy its delightful taste!
Tips for Making Tasty & Creamy Fruit salad
- Firstly, the milk base for the fruit salad should be thick and creamy. To achieve this, I use tapkir flour (arrowroot powder) to thicken the milk. You can also use cornflour as a substitute. Additionally, I add some milk powder to enhance the flavour and richness. Traditionally, custard powder is used in fruit salad, but with this combination of flour and milk powder, you can easily make a thick, creamy, and smooth fruit salad base at home.
- Secondly, Choosing Fruits: Add fruits of your choice, ensuring they are cut into small, bite-sized pieces. Avoid using citrus fruits, as they can curdle the milk and affect the texture of the fruit salad.
- Lastly, fruit salad tastes best when served chilled, as it enhances both the flavour and texture.
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Recipe video
Fruit salad recipe | instant fruit salad | fruit custard
Ingredients
- 500 ml or ½ litre milk
- 5-6 tbsp powder sugar
- 2 tbsp tapkir flour - arrarot powder or cornflour
- 2 tbsp milk powder
- Pinch of yellow food color
- ½ tsp cardamom powder
- ¼ cup chopped apple pieces
- ¼ cup black grapes
- ¼ cup green grapes
- ¼ cup chopped chickoo
- ¼ cup chopped banana
- ¼ cup pomegranate seeds
- Garnish with almond slits and pistachio slits
Instructions
- In a pan, add 500 ml (½ litre) milk. Take out ¼ cup of milk into a separate bowl.
- Now bring the milk to a boil on high flame, then add 5–6 tbsp powdered sugar and mix well.
- Let the milk boil for 5 minutes.
- In the ¼ cup cold milk, add 2 tbsp tapkir flour, 2 tbsp milk powder, and a pinch of yellow food color. Mix well.
- Slowly add this mixture to the boiling milk, stirring continuously. Cook the mixture for 7–8 minutes on medium flame.
- The milk mixture will thicken. Switch off the gas and transfer it to a mixing bowl.
- Add ½ tsp cardamom powder, mix well, and let the mixture cool to room temperature.
- Then place the milk mixture in the refrigerator for 2 hours.
- At the time of serving, add ¼ cup chopped apple, ¼ cup chopped black grapes, ¼ cup chopped green grapes, ¼ cup chikoo pieces, ¼ cup banana pieces, and ¼ cup pomegranate seeds. Mix well.
- Fruit salad is ready. Garnish with almond and pistachio slits.
Notes
- Boil the milk for only 5 minutes after adding powdered sugar to it.
- Add tapkir flour and milk powder to cold milk.
- Stir continuously after adding the tapkir–milk powder mixture to the milk.
- Tapkir flour (arrowroot powder) gives thickness to the milk.
- 2 tbsp of tapkir flour is perfect for ½ litre of milk.
- You can use cornflour instead of tapkir flour (arrowroot powder).
- Milk powder enhances the taste of the fruit salad.
- Chill the milk mixture in the refrigerator for 2 hours.
- Add fruits to the milk only when serving the fruit salad.