In a bowl, mix 1/2 cup milk and arrowroot starch until the starch is completely dissolved.

Heat the remaining 4 cups of milk in a saucepan over medium heat. Stir occasionally to prevent scorching.

Once the milk starts simmering, gradually add sugar to taste, stirring continuously until it dissolves completely.

Slowly pour the arrowroot starch mixture into the simmering milk, stirring continuously to avoid lumps.

Cook the custard mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon.

Remove the custard from heat and stir in vanilla essence. Allow it to cool to room temperature.

In another bowl, toss the chopped fruits with 1-2 tsp of sugar (optional) to enhance sweetness and chill it for some time.

Once the custard has cooled, chill it in the refrigerator for at least 1-2 hours before serving.

While serving, combine the chilled custard and fruits together.

Optional: Add a few strands of saffron to achieve a yellow color.

Serve cold and enjoy your delicious fruit custard!