Fresh fruit with spicy dip

Nothing says summer like the abundance of local fruit. Ripe seasonal fruit is the easiest to digest, and it’s even better to choose fruit that suits your Dosha. Tridoshic fruits include melons, blueberries, apricots and raspberries, but you can also follow the individual Dosha suggestions below. It’s tempting to eat a fruit salad medley, but it’s best to stick to one or two types of fruit in one sitting and leave a 30-minute gap before you eat other foods. Make sure that fruit is at room temperature, or even griddled or roasted, and that melon is eaten without any other fruit to optimise digestion. Enjoy with the spiced dip for a fresh breakfast or a 4pm snack.

Serves 2

¼ tsp arrowroot

60ml (¼ cup) water

1 tsp ground cinnamon

seeds of 30 cardamom pods, ground, or 1 tsp ground cardamom

¼ tsp ground nutmeg

5mm (¼ in) piece of fresh ginger, grated

½ tbsp ghee

1 tbsp maple syrup or jaggery

⅛ tsp sea salt

fruit of your choice (see below)

1 In a cup or small bowl, dissolve the arrowroot in 1 tablespoon of the water and then whisk in the rest of the water until smooth.

2 To prepare the spice mix, sauté all of the ground spices and the ginger in the ghee over a medium-high heat for about 2 minutes, or until the aromas are released. Add the maple syrup or jaggery, salt and the arrowroot water. Simmer for about 2 minutes until reduced, then pour into a dipping bowl.

3 Prepare your choice of fruit, making sure it is ripe and at room temperature. Dip the pieces of fruit into the sauce and chew thoroughly.

FEELING
VATA

Choose from apricots, bananas, mango, papaya, peaches, strawberries, grapes and cherries.

FEELING
PITTA

Choose from sweet apples, pears, berries, plums and pomegranates.

FEELING
KAPHA

Choose from apples, pears, strawberries, mango, peaches and cherries. Add chilli.

TIP

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The sauce begins to thicken as it cools. Add 1–2 teaspoons of hot water to return it to the desired consistency.