Fruit Chaat - sweet savoury fruit salad

Ingredients:1 sliced banana1 ripe sliced guava1 small sweet orange, pitted and sectioned1/2 cup of pomegranate seeds1 sliced red delicious apple1/2 cup sliced green grapesjuice of half a limejuice of half an orange1 1/2 tbsp chaat masala (make yourself with my recipe coming soon, or buy from any Indian shop)1 tsp dry roasted cumin1/2 tsp icing sugar (can omit)mint leaves to garnishServes up to 2 people, best eaten when in needof summer lovin'!

Within the hustle bustle of a busy, vibrant city like Karachi, food is something that everyone has time for at any moment of the day. At every corner there is an array of understated mobile stalls exuding the most tantalizing aromas of deep fried crispy spicy potato samosas, the smokiness of char-grilled corn on the cob rubbed with chilli salt and lemon, yogurt sauce with daal dumplings (dahi baras) to name  few... All stalls are found proudly serving a variety of colourful and spicy snacks that can satiate your mid-afternoon spice craving. Us Paki's do like our chilli and tangy flavours and in this recipe, this finds it's way into fruit, turning the humble fruit salad into a sweet and spicy cocktail of fruity flavours bursting with piquant tannins. Chaat can only be defined as a quick spicy snack either savory or in the case of fruit chaat, a sweet snack. This is the first of a series of Pakistani Street Foods that I will bring to Pukka Paki -  To me the flavour of this fruit chaat, which is my mom's usual recipe during the Ramazan fasting period, reminds me of long difficult hungry days greeted with the delicious offerings of Iftar specialities like this fruit chaat. This can be enjoyed on its own or even as the end to a very simple meal - one lacking too much spice, this will wake up the palate and leave you feeling rather hot and bothered!

• Mix all the sliced fruit together and add the juice of the lime and orange.
• Sprinkle the chaat masala and icing sugar and taste to see if the flavours are balanced, the key is to get a balance of sweet, spicy and tangy.
• Serve cold with a garnish of mint leaves and dry roasted cumin