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Ingredients

• 150 g Pineapple (fresh, peeled and diced)
• 2 pieces Banana (medium, sliced)
• 240 ml Coconut Water (fresh or packaged, chilled)
• 30 ml Lemon Juice (freshly squeezed)
• 1 tsp Salt (preferably black salt for flavor)
• 1/2 tsp Roasted Cumin Powder (optional, for shikanji)
• 1 tbsp Honey (optional, for sweetness)
• 240 ml Plain Yogurt (full‑fat, unsweetened)
• 150 g Grapes (seedless, halved)
• 1 piece Orange (peeled and segmented)
• 120 ml Sugarcane Juice (fresh, chilled (optional))
• 150 g Muskmelon (peeled and cubed)
• 150 g Watermelon (seedless, cubed)
• 10 g Fresh Mint Leaves (roughly chopped for garnish)

Instructions

1. Wash and Prepare Fruit

   Rinse all fresh fruit under cold water. Peel and dice the pineapple, cube the muskmelon and watermelon, slice the banana, halve the grapes, and segment the orange. Place all cut fruit in the large mixing bowl.

   Time: PT15M

2. Make Shikanji Base

   In the small bowl combine fresh lemon juice, water, a pinch of black salt, roasted cumin powder, and honey (if using). Stir until the salt dissolves.

   Time: PT5M

3. Prepare Yogurt Dressing

   Add the plain yogurt to the shikanji base and whisk until smooth. The mixture should be slightly runny; add a splash of coconut water if needed to thin.

   Time: PT5M

4. Combine All Ingredients

   Pour the yogurt‑shikanji dressing over the mixed fruit. Add the coconut water and sugarcane juice (if using). Gently toss with the wooden spoon until fruit is evenly coated.

   Time: PT5M

5. Chill and Serve

   Cover the bowl with plastic wrap and refrigerate for 10 minutes. Before serving, garnish with chopped mint leaves.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

5g

Carbohydrates

45g

Fat

2g

Fiber

5g