Star Fruit Salad Recipe – Chickpea, Broccoli & Honey Delight

Last Updated on 4 months by Neha Deshmukh

Star Fruit Salad Recipe – Chickpea, Broccoli & Honey Delight

Hey everyone! I’m so excited to share this vibrant and refreshing Star Fruit Salad with you. It’s a little burst of sunshine in a bowl, and honestly, it’s become a bit of a go-to for me when I want something light, healthy, and totally delicious. I first made this when I was looking for a way to use up some beautiful star fruit I found at the market, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This salad isn’t just pretty to look at – it’s packed with flavour and goodness! It’s a wonderful mix of sweet, tangy, and crunchy textures. Plus, it’s super quick to put together, making it perfect for a light lunch, a side dish, or even a healthy snack. It’s a fantastic way to get your daily dose of fruits and veggies, and it’s naturally vegetarian.

Ingredients

Here’s what you’ll need to make this delightful salad:

• 1 star fruit
• 1 cucumber
• Fistful of boiled chickpeas (about 1/2 cup)
• 1/2 cup broccoli florets
• 1 yellow capsicum (bell pepper)
• 1 guava
• Fistful of raisins
• 1/2 tbsp honey
• Salt and pepper to taste
• Few roasted assorted nuts (almonds, cashews, walnuts work great!)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Star Fruit (Karambol): This is the star of the show! Look for firm, yellow star fruit with slightly browned edges – that means they’re perfectly ripe. The flavour is a little tart, a little sweet, and totally unique.
• Chickpeas (Chana): We’re using boiled chickpeas here for convenience. In India, chana is a staple, and you’ll find regional variations in size and colour. Kabuli chana (the larger, beige variety) is what I usually use, but you can use desi chana (smaller, darker chickpeas) too – they have a nuttier flavour.
• Honey: I love using a good quality wildflower honey for this salad. But feel free to experiment! Different honey varieties will give you slightly different flavour profiles. Try acacia honey for a delicate sweetness, or a darker, more robust honey like buckwheat.
• Nuts: Roasted nuts add a lovely crunch. I like a mix – almonds, cashews, and walnuts are my go-to. You can toast them yourself in a dry pan for a few minutes, or buy them pre-roasted.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, give your star fruit, cucumber, yellow capsicum, and guava a good wash. Then, slice them up into bite-sized pieces.
2. Next, blanch those broccoli florets. Pop them into boiling water for just 1-2 minutes, then drain them immediately and rinse with cold water to stop the cooking process. This keeps them nice and crisp-tender.
3. Now for the fun part! In a large bowl, combine the sliced star fruit, chopped cucumber, boiled chickpeas, blanched broccoli, yellow capsicum strips, guava slices, and raisins.
4. Drizzle the honey over everything, then season with salt and pepper to taste. Don’t be shy with the pepper – it really balances the sweetness.
5. Gently toss all the ingredients together until everything is nicely coated. You want to be gentle so you don’t bruise the fruit.
6. Finally, sprinkle those roasted assorted nuts on top before serving.

Expert Tips

• Chill Time: While you can eat this salad immediately, letting it chill in the fridge for about 15-20 minutes allows the flavours to meld together beautifully.
• Don’t Overcook the Broccoli: Seriously, 1-2 minutes is all you need for blanching. Overcooked broccoli gets mushy, and we want that lovely crunch!
• Taste as You Go: Everyone’s palate is different. Adjust the honey, salt, and pepper to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the honey for maple syrup or agave nectar.
• Nut-Free Variation: Omit the nuts altogether, or substitute with toasted seeds like sunflower or pumpkin seeds.
• Spice Level – Adding Chili Flakes: My friend Priya loves adding a pinch of chili flakes for a little kick. It’s surprisingly good!
• Summer/Monsoon Adaptations: During the warmer months, add some juicy pomegranate seeds or a few slices of mango. In the monsoon, a squeeze of lime juice brightens up the flavours.

Serving Suggestions

This salad is fantastic on its own as a light lunch or snack. It also makes a wonderful side dish with grilled fish, chicken, or even a simple lentil curry. I often serve it as part of a larger Indian-inspired spread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fruit might release some juices over time, so it’s best enjoyed fresh.

FAQs

Let’s answer some common questions:

• Can I use canned chickpeas? Absolutely! Just make sure to rinse and drain them well before adding them to the salad.
• What if I don’t have star fruit? What can I substitute? If you can’t find star fruit, you can substitute it with another slightly tart fruit like green apples or pears.
• How can I make this salad ahead of time? You can prep all the ingredients (chop the fruits and veggies, blanch the broccoli) ahead of time and store them separately. Then, just combine everything with the honey and seasonings right before serving.
• Is this salad suitable for kids? Yes! My kids love this salad, especially the sweet and crunchy elements. You might want to chop the fruit into smaller pieces for younger children.
• Can I add a dressing other than honey? Definitely! A light vinaigrette or a yogurt-based dressing would also be delicious.

Enjoy! I hope you love this Star Fruit Salad as much as my family does. Let me know what you think in the comments below!