The fruit salad made in US is very different from the ones we used to make in India.It differs mainly in the sauce that it is served in.Typically the fruits are served in its own juice / syrup or whipped cream. But the fruit salad we made back in India was placed in a sauce made of thickened milk ..slurp slurp..the memories are making me salivate. After a long day of playing outside in the hot sun the sight of chilled fruit salad is heavenly, I say. Make sure the milk is at room temperature before you add the fruits. There have been more occasions than one when my impatience has ended up curdling the milk..so watch out.
Note: No nutrition facts included since the recipe does not call for any particular type of fruit – you can mix and match depending on your choice and seasonal availability of fruits.
Prep time: 10 minutes
Cooking time: 20 minutes
Waiting time: 3 hours
5 tablespoon custard powder vanilla flavor (Brown and Polson)
3 cups milk + 1 tablespoon milk
1/2 cup sugar
1 cup cut fruits (apple,banana,grapes,strawberries,oranges and any others you can think of)
- Mix custard powder in 1 tablespoon cold milk till there are no lumps remaining.
- Take a medium saucepan and boil milk on medium heat. When it starts to boil over add sugar and custard powder mixture to it and stir continuously.
- Reduce heat to low and continue stirring till the mixture thickens (The consistency should be like ketchup). [Note: Don’t forget to stir, the mixture sticks to the bottom quickly]
- Take it off heat and let it cool down to room temperature and then refrigerate till you are ready to serve. [ Note: The consistency thickens after it cools down]
- When you are ready to serve, take the freshly cut fruits and add it to the custard mixture and mix well. Alternatively you could put custard in your serving bowls and then add fruits on it. Top it off with ice cream if you would like.[Note: Make sure the custard mixture is at room temperature at the least or else it may curdle..yes I am a nag, I like to repeat ]