-Recipe from Yamuna mataji
Outside of Kashmir, where most of India’s apples are grown, the texture
tends to be mealy –a sure sign of over ripening due to long storage at
warm temperatures. On the whole, I do not find them as good as most.
American varieties. Use any crisp salad or all-purpose apple: for
example, Newton, pippin or McIntosh, which are crisp, sweet and juicy,
with a tangy overtone; anything from sweet red or Golden Delicious to
tart granny Smith will do as well. With the grapes and mint-almond
dressing, this is an elegant mid-winter fruit kachambers.
Preparation and chilling time (after assembling ingredients): 30 minutes
¼ cup (60 ml) plain yogurt or sour cream
2 table spoons (30 ml) chopped fresh mint
3 table spoons (45 ml) ground blanched almonds
¼ teaspoon (1 ml) cardamom seeds, crushed
2 table spoons (30 ml) orange or lemon juice
3 medium-sized apples, cored and diced
½ cup (120 ml) seedless grapes, halved
Blend the yogurt or sour cream, mint, almonds, cardamom seeds and
orange or lemon juice in a mixing bowl. Fold in the apples and grapes,
cover, and chill for at least ½ hour before serving.