RAINBOW FRUIT SALAD AND A POST ON A SPICE- HIMALAYAN PINK SALT
Himalayan pink salt is used a lot in Indian cuisine, it is considered to be the best salt for cooking, because of its amazing taste and health benefits. In the Hindi language, it is called “kala namak or sendha namak”. In English, it is also called rock salt which is still hand mined in Punjab, Pakistan. It is also produced in other Asian countries like India, Bangladesh and Nepal. It comes in powdered as well as crystal forms.
Since my childhood, I have used this salt, because it was always available in my mum's kitchen. In my mum's kitchen, it was readily available on the dining table, for us, to add on top of salads and drinks if required to be added on top . I remember, in my childhood, when we brothers and sisters had a mild disturbance in our stomach, my mom would say, “ Take a pinch of kala namak (pink salt) and drink a glass of water, you will be fine.” I used to think, how come this salt can work as a medicine but it worked for us. In that era, in India, mum's were using their tradition knowledge, which was based on Ayurveda to treat small problems at home.
Ayurveda is an ancient Indian science of healing naturally, with the help of plants, herbs, spices and other natural things. This Himalayan pink salt has a specific place in Ayurveda, where it can be used for treating high blood pressure, balancing our body's acidity and alkaline, and can effectively detoxify human body.
This salt is used in Indian and south Asian cuisines as a condiment in many dishes like raitas, fruit salads, chutneys, chats, pickles etc. This salt has a distinctive flavour which can be really enjoyed when it is added to the dishes which are ready to eat. For example- fresh veg salads, fruit salads, different types of raitas, (when we add cut or diced vegetables in yoghurt) and in many chutneys, dips, pesto and chats for garnishing on top. Since is it considered to be a cooling spice, it is also added to beverages like lemonade, orange squash or different types of savoury lassis (savoury yoghurt drink). It is also sprinkled on chips and fritters. If it is used during the process of cooking, we may still enjoy the health benefits but the aroma of the salt can disappear during cooking. Chat masala which is an Indian blend of spices, black salt is the main ingredient in it.
This pink salt is appreciated by some vegans in dishes to mimic the taste of eggs for example to season tofu. This pink salt is considered as a cooling spice in Ayurveda and is used as a laxative and digestive aid. This salt is also used to treat hysteria and for making toothpaste by combing it with other mineral and plant ingredients. ( Source- Wikipedia)
It is considered to be the purest salt which is used in culinary, therapeutic and cosmetic uses. Check this website.
Coming to the recipe of no cooking and no baking. This fruit salad can go with any meal as a side dish or can be eaten as a starter.
- 1 English cucumber
- 1 big apple (200 grams)
- 1 big pear (200 grams)
- 200 grams strawberries
- 100 grams blueberry
- 1 big mango ( 200 grams)
- Half sweet melon ( 200 grams)
- 2 bananas medium size
- 2 kiwi ( 200 grams)
- Himalayan pink salt and black pepper to taste
- 1 tbsp dry mint
- 1 tbsp chat masala ( optional)
- Wash all the fruits thoroughly and chop them into small pieces.
- Mix them all in a big bowl.
- Sprinkle himalayan pink salt, black pepper, chat masala and dried mint.