Fruit Salad Recipe |Home Made Recipe With Simple Steps 2025|

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Fruit Salad Recipe |Home Made Recipe With Simple Steps 2025|

INTRODUCTION

If you also buy fruit salad from the market thinking it will be tasty, then you should stop right there. Because once you try this Homemade Fruit Custard Fruit Salad, you’ll never go back to market wala salad again.

Yes, this is that one fruit salad recipe that tastes like a dessert, looks like a party dish, and is actually quite healthy too. It’s also perfect for festivals like Rakshabandhan, or for any special day when you want to serve something chilled and sweet.

Let’s take you step-by-step through this awesome recipe, so that even if you’ve never made custard before, you’ll still get it right.

Step 1: Let’s Make the Custard First

This is not just fruit salad – this is Fruit Custard Salad. That means we need to first make the base – the custard.

 What You Need for the Custard:

  • 1 liter full-fat milk
  • 2 tablespoons vanilla custard powder
  • Less than ½ cup sugar (adjust as per taste)
  • A pinch of saffron (kesar)
  • A pinch of cardamom (elaichi) powder

 Boil the Milk

Take a deep pan and pour 1 liter of full cream milk. Keep it for boiling on medium flame. Meanwhile, keep a small bowl of milk aside. You’ll need this for mixing the custard powder.

Always remember – never mix custard powder with hot milk. It forms lumps. Always use room temperature milk to mix with custard powder.

 Mix Custard Powder

In a bowl, take 2 tablespoons of vanilla custard powder. Pour the room temperature milk (that you had kept aside) and mix well. No lumps should remain. It should become a smooth paste.

Keep it ready.

Fruit Salad Recipe |Home Made Recipe With Simple Steps 2025|

Add Saffron and Sugar to Boiling Milk

Now your milk on the stove must be boiling or close to it. Add a pinch of saffron. This gives a nice color and flavor. After that, add less than half a cup of sugar. Mix well.

You can add more or less sugar, depending on how sweet you want your custard.

 Add the Custard Paste to Boiling Milk

Now, once the milk is boiling and sugar is dissolved, lower the flame. Add your custard mixture slowly while stirring continuously.

Keep the gas on low and keep stirring. If you stop stirring, the custard may stick to the bottom. Cook for 3-5 minutes till the milk thickens slightly.

How to Check the Right Consistency?

Take a clean spoon. Dip and lift it. If you see a thin coating of custard on the back side, your custard is perfect.

Don’t cook too much. Remember, the custard becomes thicker after cooling.

Now turn off the gas. Finally, add a pinch of cardamom powder for flavor.

Mix well.

 Step 2: Cool Down the Custard

Now the custard is ready. But don’t add fruits right now. We need to cool it first.

Take a big bowl, pour the custard into it. Then keep this bowl on another large vessel filled with ice cubes and water. This technique helps the custard cool faster.

Keep stirring it lightly every few minutes. This avoids a layer forming on top.

Once the custard is cool to room temperature, shift it to the fridge for at least 1 hour. It will thicken more there.

 Step 3: Time to Cut the Fruits!

You can use any seasonal fruits you like. But here’s what was used:

Fruits Used:

  • 1 Apple (peeled and chopped)
  • 2 Bananas (peeled and sliced)
  • Optional: Chikoo (sapota) – tastes very good

If you have chikoo, definitely add it. Even though this recipe was shot in a chikoo farm studio, there was no chikoo available at the time – funny, right?

 Other Add-Ons:

  • Chopped almonds
  • Chopped cashews
  • Chopped pistachios
  • Optional: Pomegranate seeds (Add only at serving time to keep them fresh)

You can also use:

  • Grapes
  • Kiwi
  • Papaya
  • Mango
  • Pineapple (small bits)

But avoid watermelon – it leaves too much water and makes custard runny.

 Step 4: Mix and Serve

Once the custard is fully chilled and fruits are chopped, add fruits to the custard.

Mix well but gently – you don’t want to mash soft fruits like banana.

Keep it in the fridge until you serve it.

 Tips for Best Fruit Custard Fruit Salad:

  • Always cool custard completely before adding fruits.
  • Add pomegranate just before serving – it stays fresh and crunchy.
  • If serving next day, add fruits just before serving to avoid sogginess.
  • Use full cream milk for best taste.
  • Add dry fruits for crunch and richness.
  • Don’t overcook the custard – it thickens as it cools.

 

Fruit Salad Recipe |Home Made Recipe With Simple Steps 2025|

Serve It Like a Pro

If you’re making this for a party or Raksha Bandhan, here are some fun serving ideas:

  • Serve in glass bowls or dessert glasses
  • Add a cherry or mint leaf on top
  • Sprinkle some tooti-frooti or silver varq
  • Chill bowls before serving for extra cool effect

Festivals and Fruit Salad

This recipe is perfect for Rakshabandhan, Diwali, Eid, Birthday parties, Anniversaries, or even for iftar during Ramadan.

It’s easy to make in bulk. Just double the recipe.

 Storage Tips

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