There were many salad-like dishes made with seasonal fruit that my mother served with our lunches. If guavas were in season, they were pressed into service; it could also be star fruit, bananas, peaches, green mangoes, whatever was available in abundance. The seasonings in these salads did not vary much—salt, pepper, ground roasted cumin, Indian chili powders, made from red chilies and sometimes yellow chilies as well, sugar as needed, and lime juice. My mother made the salads herself, not in the kitchen but in the pantry and at the very last minute, just as we sat down to eat, so the fruit would not start “weeping” and get all watery. The seasoning amounts given in this recipe are approximate, since the taste of fruit can vary so much. Keep tasting as you go, adding more or less of the seasonings, as desired.
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