By Akshara
March 23, 2026
Raita has been part of Indian meals for centuries, particularly in North India where yoghurt-based sides balance spice-heavy dishes. Fruit raita developed as a seasonal variation, using fresh produce to add natural sweetness while keeping the digestive benefits of curd intact. The probiotics in yoghurt support gut health, while fruits add hydration and fibre, making it especially useful during summer.
11 cup thick curd (fresh, not sour) ½ cup mixed fruits (apple, banana, pomegranate, grapes, mango) ½ teaspoon roasted cumin powder A pinch of black salt A pinch of sugar optional
Whisk the curd thoroughly until smooth and lump-free, adding a tablespoon of cold water if it feels too thick.
Chop fruits into small, even pieces and add them just before serving to avoid excess moisture release.
Mix in cumin powder, black salt and sugar, adjusting seasoning based on the sweetness of the fruits.
Chill for 15–20 minutes before serving so the flavours settle but the fruits remain fresh.