Summer Cooler Fruit Salad
Cuisine: Indian
Prep time: 
Total time: 
Serves: 4 servings
  • Ripe Mango – 2
  • Pineapple – half of a big one
  • Pitted/canned cherry – 1 cup
  • Lemon – 1, big, cut into 4 wedges
  • Cinnamon powder – 1 tsp
  • Salt – few pinches
  • Fresh coriander leaves – few sprigs
  1. Peel and cut the mangoes into cubes.
  2. Peel, core and cut the pineapple in cubes of sizes similar to that of mangoes.
  3. Halve the cherries.
  4. Equally distribute mango cubes, pineapple cubes and cherries into four serving bowls.
  5. Sprinkle ¼th teaspoon of cinnamon powder with a pinch of salt into each bowl.
  6. Squeeze out the juice from each lemon wedge into each serving bowl.
  7. Mix very lightly and serve chilled sprinkling one or two leaves of coriander on the top.
Recipe by Flavor Quotient at