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Main Course

Fruit Salad Easy

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

Ingredientsfor 5 servings

1 nos Pineapple small
1 nos Apple
1 cup Grapes
1 nos Kiwi
1 nos Strawberry
1 nos Banana Poovan pazham
1 nos Orange peeled and take out the flakes neatly
2 cup Milk
1 tbsp Custard powder
2 tbsp Sugar

Preparation

Step 1
Cut the pineapple into small pieces.
Step 2
Add some sugar and keep it for a few minutes.
Step 3
When syrup oozes, let it go for a couple of minutes and set aside. When it cools, refrigerate.
Step 4
Make a thin syrup of sugar and put all the remaining fruits in it and keep in refrigerator.
Step 5
Mix the custard with a little of the milk.
Step 6
Add sugar to the remaining milk and heat it.
Step 7
When the milk is about to boil, add the dissolved custard, stirring constantly.
Step 8
Keep it on fire for 1/2 a minute. When it reaches the room temperature, keep it in the refrigerator.
Step 9
Just before serving, mix the fruits together.
Step 10
Pour the required amount of custard over the fruits.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Fruit Salad Easy

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

Ingredientsfor 5 servings

1 nos Pineapple small
1 nos Apple
1 cup Grapes
1 nos Kiwi
1 nos Strawberry
1 nos Banana Poovan pazham
1 nos Orange peeled and take out the flakes neatly
2 cup Milk
1 tbsp Custard powder
2 tbsp Sugar

Preparation

Step 1
Cut the pineapple into small pieces.
Step 2
Add some sugar and keep it for a few minutes.
Step 3
When syrup oozes, let it go for a couple of minutes and set aside. When it cools, refrigerate.
Step 4
Make a thin syrup of sugar and put all the remaining fruits in it and keep in refrigerator.
Step 5
Mix the custard with a little of the milk.
Step 6
Add sugar to the remaining milk and heat it.
Step 7
When the milk is about to boil, add the dissolved custard, stirring constantly.
Step 8
Keep it on fire for 1/2 a minute. When it reaches the room temperature, keep it in the refrigerator.
Step 9
Just before serving, mix the fruits together.
Step 10
Pour the required amount of custard over the fruits.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.