My mom has always been a fan of fruits. It doesn’t matter what fruit it is, if it’s a fruit my mom will eat it. The other day we found quite a variety of fruits in our fridge so we blended up a smoothie for ourselves but we had bits and pieces left over. Because my brother didn’t want to eat them in their “real form”, my mom thought about it for a moment and decided to change the form of the fruit into a fruit sauce. She added some basic Indian spices to the mixture of fruits and viola, a tangy fruit sauce was created which had the perfect blend of slight sourness from the mango and peach and the sweetness from the pineapple.
We’ve made this fruit sauce quite a number of times and we still can’t get enough of it. If we had our way, we’d dip anything and everything into this fruit sauce to enhance the flavor!
Tropical Fruit Sauce
Serving: 8-10
Prep Time: 7-8 minutes
Cook Time: 7-8 minutes
Ingredients
- mango - 1 cup, (chopped)
- carrots - 1 cup, (chopped)
- peach - 1 cup, (chopped)
- pineapple - 1 cup, (chopped)
- jalapeno pepper - ½, (minced)
- ginger - 1 inch, (grated)
- roasted jeera powder (roasted cumin powder) - 1 teaspoon
- salt - ½ teaspoon
- sugar - ½ cup
- black pepper - ½ teaspoon
- clove - 1, (grinded)
Instructions
- Boil carrots in a saucepan with water until it is half-cooked
- Drain excess water
- Add mango, peach, pineapple, jalapeno pepper, ginger, sugar into the saucepan containing the boiled carrots and stir for 1-2 minutes until the sugar melts
- Add cumin powder, salt, black pepper, and clove to the saucepan
- Cool and serve with pita bread or pita chips as a dipping sauce
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