Pineapple Date Fruit Salad with Custard- Easy Indian Dessert Recipe

Last Updated on 4 months by Neha Deshmukh

Pineapple Date Fruit Salad with Custard: Easy Indian Dessert Recipe

Hey everyone! If you’re looking for a dessert that’s both refreshing and comforting, you’ve come to the right place. This Pineapple Date Fruit Salad with Custard is a classic Indian treat that’s been a staple in my family for years. I first made this for a family gathering, and it was an instant hit – everyone kept asking for the recipe! It’s the perfect balance of creamy, fruity, and just a little bit sweet. Plus, it’s super easy to make, even if you’re not a seasoned cook.

Why You’ll Love This Recipe

This dessert is seriously a crowd-pleaser. It’s light enough for a hot summer day, but still feels indulgent enough for a special occasion. The combination of the creamy custard, sweet pineapple and dates, and the fresh crunch of other fruits is just divine. It’s also incredibly versatile – you can easily adapt it to your liking with different fruits and nuts. And honestly, who doesn’t love a good fruit salad with custard?

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 1 apple
• 1 orange
• 1 cup cubed ripe pineapple
• 5-6 dates
• ½ cup cubed ripe mangoes
• 1 small banana
• ¼ cup glazed cherries
• ¼ cup chopped cashew nuts
• ¼ cup water
• 2 tbsp sugar (for the syrup)
• 2 cups milk
• 3 tbsp vanilla custard powder
• 3 tbsp sugar (for the custard)

Ingredient Notes

Let’s talk ingredients! Custard powder is a huge thing in Indian desserts. It’s what gives this dish that lovely creamy texture and familiar flavor. You can find it in most Indian grocery stores, or even online. I prefer using vanilla custard powder, but you can experiment with other flavors too!

Now, about the fruit. While I’ve listed apple, orange, mango, and banana, feel free to get creative! In India, we often use seasonal fruits like papaya, grapes, pomegranate (anaar), and even guava. Dates are key for that lovely sweetness and chewy texture, but you can use any variety you like – Medjool dates are particularly good. And don’t skimp on the nuts – cashews add a wonderful richness!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the custard. In a small bowl, mix the custard powder with ¼ cup of milk until it’s completely smooth. This prevents lumps later on. Set it aside for now.
2. In a saucepan, bring the remaining milk and 3 tablespoons of sugar to a boil. Keep an eye on it so it doesn’t boil over!
3. Once boiling, gradually whisk in the custard mixture. Lower the heat and cook for 5-7 minutes, stirring constantly, until the custard thickens. It should coat the back of a spoon.
4. Remove the custard from the heat and let it cool completely. Then, pop it in the fridge to chill – we want it nice and cold!
5. Now, for the pineapple-date mixture. In a separate saucepan, simmer the ¼ cup of water and 2 tablespoons of sugar for 3-4 minutes, until you have a light syrup.
6. Add the chopped pineapple and dates to the syrup. Stir well, then remove from the heat and let it cool completely. Refrigerate this mixture too.
7. While everything is chilling, chop the apple, orange, mango, and banana. Combine these with the cherries, nuts, and the chilled pineapple-date mixture in a large bowl.
8. Refrigerate the fruit salad for at least an hour before serving. This allows the flavors to meld together beautifully.
9. Finally, it’s time to assemble! Layer the fruit salad with the chilled custard sauce in individual bowls. And enjoy!

Expert Tips

• Don’t rush the custard! Cooking it slowly and stirring constantly is key to a smooth, lump-free result.
• For a more intense flavor, you can soak the dates in warm water for 10-15 minutes before chopping them.
• Make sure all your ingredients are well-chilled before assembling the dessert. This makes it extra refreshing.

Variations

• Vegan Adaptation: Swap the dairy milk for almond, soy, or coconut milk. Use a plant-based custard powder alternative – there are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: N/A – this is a sweet treat!
• Festival Adaptations: This dessert is perfect for celebrations like Diwali or birthdays. You can even add a sprinkle of cardamom powder to the custard for a festive touch. My grandmother always made this for Diwali!

Serving Suggestions

This Pineapple Date Fruit Salad with Custard is best served chilled. Garnish with a few extra chopped nuts or a cherry on top for a pretty presentation. It’s a wonderful dessert to enjoy after a hearty Indian meal, or as a refreshing treat on a warm day.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the fruit may release some liquid over time, so it’s best enjoyed fresh.

FAQs

• What type of milk is best for the custard? Full-fat milk will give you the richest, creamiest custard, but you can use any type of milk you prefer.
• Can I use canned pineapple? Yes, you can! Just make sure to drain it well before adding it to the syrup.
• Can this be made a day ahead? Yes, you can make the custard and pineapple-date mixture a day ahead and store them separately in the refrigerator. Assemble the fruit salad just before serving.
• What other nuts can I add? Almonds, pistachios, or walnuts would all be delicious additions.
• How can I adjust the sweetness level? You can adjust the amount of sugar in both the custard and the syrup to your liking. If you prefer a less sweet dessert, start with less sugar and add more to taste.