Fruit Raita Recipe
Fruit Raita is a delicious Indian accompaniment made using yogurt, mixed fruits, and a few spices. Make it using my easy recipe.
Here are some other raita recipes that you may like – Boondi Raita, Pineapple Raita, Beetroot Raita, Cucumber Raita, and Pomegranate Raita.
Growing up, raita was a staple in our household. Mom made all kinds—boondi raita, cucumber raita, pineapple raita—but this mixed fruit raita always felt special.
Now I make it fairly regularly in my kitchen as well. It’s a great way to incorporate fruit into my family’s diet, plus it tastes incredibly delicious too.
About Fruit Raita
Fruit Raita is a traditional Indian accompaniment made by mixing curd (yogurt) with a variety of chopped fresh fruits, a touch of sugar, rose syrup, and a few mild spices.
This light and cooling raita is a perfect balance of sweet, tangy, and mildly spiced flavors. Serve it on hot summer days with biryani, pulao, or parathas, or pair it with a spicy Indian meal. It can also be served as a mid-meal snack.
Ingredients
Yogurt (Dahi, Curd) – Use fresh yogurt to make this raita. You can also use Greek yogurt as a substitute for plain yogurt.
Fruits – I used a mix of apples, bananas, strawberries, and mangoes.
Rose Syrup gives this raita a very refreshing taste. I used the Rooh Af Za brand, but you can use any brand that is easily available to you.
Others – You will also need cucumber, tomato, cilantro (fresh coriander leaves), green chili, salt, chaat masala powder, roasted cumin powder, and sugar.
For the Tempering – Tempering is optional, but it adds a very nice taste to the raita. You will need oil, brown mustard seeds, and curry leaves.
How To Make Mixed Fruit Raita
Make The Raita
Add 250 g of chilled yogurt to a large mixing bowl and whisk well using a wire whisk until it is smooth and creamy
Add ¼ cup chilled water and mix well.
Add the following ingredients to the bowl and mix well.
- 1 cup of chopped mixed fruits (I used a mix of apples, mangoes, bananas, and strawberries)
- ¼ cup chopped cucumber
- ¼ cup chopped tomato
- 2 teaspoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon chopped green chilli
- ½ teaspoon salt
- ¼ teaspoon chaat masala
- ¼ teaspoon roasted cumin powder
- 1 teaspoon rose syrup
- ½ teaspoon sugar
Add some more water if the raita is too thick for your liking.
Temper The Raita
Heat 2 teaspoon oil in a small pan over medium heat.
When the oil is hot, add ½ teaspoon brown mustard seeds and 6-8 curry leaves and let them crackle for 3-4 seconds.
Pour the tempering over the raita and mix well.
Serve chilled.
Variations
Add dried nuts and fruits, such as chopped almonds, cashews, or raisins, for added texture.
To make it vegan, use a plant-based yogurt, such as almond yogurt or coconut yogurt.
Add other fruits such as pears, pomegranate, blueberries, etc.
This raita tastes best when made using fresh fruits. Canned fruits do not give it a very nice taste.
Storage Suggestions
Fruit raita tastes best when fresh. You can refrigerate it for up to 1 day, but avoid storing it too long, as the fruits may release water and become soggy.
I do not recommend freezing this raita, as the yogurt may separate on thawing, and the fruits may lose their texture.
If making ahead, mix the fruits just before serving to maintain freshness and crunch.
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Fruit Raita Recipe
Ingredients
For The Raita
- 250 grams chilled yogurt (dahi, curd)
- ¼ cup chilled water
- 1 cup chopped mixed fruits (I used a mix of apples, bananas, strawberries, and mangoes.)
- ¼ cup chopped cucumber
- ¼ cup chopped tomato
- 2 teaspoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon chopped green chili
- ½ teaspoon salt
- ¼ teaspoon chaat masala
- ¼ teaspoon roasted cumin powder
- 1 teaspoon rose syrup
- ½ teaspoon sugar
For The Tempering (Optional)
- 2 teaspoons oil
- ½ teaspoon brown mustard seeds
- 6-8 curry leaves
Instructions
Make The Raita
- Add yogurt to a large mixing bowl and whisk well using a wire whisk until it is smooth and creamy
- Add water and mix well.
- Add mixed fruits, cucumber, tomato, cilantro, green chilli, salt, chaat masala, roasted cumin powder, rose syrup, and sugar to the bowl and mix well.
- Add some more water if the raita is too thick for your liking.
Temper The Raita (Optional)
- Heat oil in a small pan over medium heat.
- When the oil is hot, add mustard seeds and curry leaves and let them crackle for 3-4 seconds.
- Pour the tempering over the raita and mix well.
- Serve chilled.
A simple recipe to add flavors to my dining table.