Fruit Salad/Fruit Custard

My health-conscious boss distributed a huge basket of fruits for holidays which makes me very happy. I mean getting those cloyingly sweet chocolates would have been disastrous. Though I am sneaking in those fruits in the lunch boxes, it's difficult to eat them all. and think about the time, when they all would ripen at the same time. My husband suggested to make Fruit n' Custard as they serve at Amrut Sagar, Bandra.

I used my maushi's method and recipe. I didn't bother to peel and grate apples like she always does. I also didn't have chickoos. But any seasonal fruits that would go with milk would work. I also realized that peeling/slicing that whole pineapple is not my cup of tea!!

Fruit Salad or Fruit in Custard
Ingredients

• 1 banana, peeled & sliced
• 1 or 2 Apples, cored and chopped
• 1 Orange/Clementine/sweet lime(Mosambi) - peeled, pith/seeds removed, chopped
• A handful of Cherries, pitted
• 2- 3 slices of Pineapple, chopped
• 1 tbsp Cashews (unsalted/raw)
• 1/2 tbsp walnuts, chopped
• handful of Grapes, halved
• 1 Chikoo (Optional)
• Few seeds of Pomegranate
  

For the custard

• 2 cups milk
• 2 tbspVanilla custard powder
• 3 tbsp Sugar
  

Garnish

• 1 tbsp semi-sweet chocolate chips
• 4 Cream crackers/Sugar wafers (optional)
• Vanilla ice cream (optional)
  

Method
0. Rinse all the fruit thoroughly.
1. Follow the directions on the back of the custard powder. Make custard ready.
1. Cut fruits & nuts into small, bite sized pieces
2. Peel off apple and grate it
3. Cut cashews, cherries and grapes into 2 pieces
4. Add fruits to the custard which is now at room temperature.
9. While serving, first add fruit salad in a tall dessert bowl, then add ice cream - if using, and then garnish with cream cracker and cherries/chocolate chips.

Note -
1. Chop fruit as close to adding them to custard as possible so they won't turn black.
2. I used Wikfield custard powder which is available at Indian stores. Any custard powder may work. I generally use Indian brand since it doesn't contain any egg.
3. You can add jelly pieces to the above custard as well. If desired, add it directly into the serving bowl.
4. The custard recipe calls for 500 ml milk. My moushi starts with 1 lit milk. She evaporates it to 500 ml and then proceeds. I used 500 ml milk. But the evaporated milk custard gives a divine taste.
5. I used fat-free milk. But whole milk surely gives a richer taste.

via Enjoy Indian Food