Green Fruits in Jasmine Tea Syrup

This refreshing recipe by Jane Pettigrew came to us by way of Joanna Pruess.  It  works beautifully as a salad or a dessert.  If you are serving this as a dessert, Joanna pairs it with a black tea and cranberry biscotti or a ginger spice cookie.

Green Fruits in Jasmine Tea Syrup

Joanna described this lovely fruit salad as a Jasmine tea and sweetened lime juice that transform a simple trio of green fruits into an ambrosial offering. Its memory will linger on your taste buds. Savor the fruit alone or with a scoop of green tea ice cream. I couldn't have said it better myself!
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert, Salad, Small Bites, Snack
Cuisine American, Chinese, International
Servings 6 people
Calories 120 kcal


  • 1 Small Saucepan
  • 1 Strainer
  • 1 wooden spoon
  • 1 Microplane For zesting limes



  • 2 teaspoons jasmine tea leaves
  • 1/2 cup sugar white
  • 1 lime zested and juiced
  • 1/3 cup water

Make salad

  • 8 ounces seedless green grapes stemmed, washed and halved
  • 1 honeydew melon diced or scooped into balls
  • 3 kiwi peeled and sliced
  • fresh mint sprigs for garnish


  • Bring 1/3 cup of water just to a boil in a small saucepan.
  • Add the jasmine tea, remove the pan from the heat, and steep for 4 to 5 minutes.
  • Strain into a clean pan, pressing to extract as much liquid as possible, and discard the tea leaves.
  • Add the sugar and lime zest to the pan. Over medium heat, stir until the sugar dissolves, then bring the liquid to a boil.
  • Reduce the heat and simmer the syrup for 1 to 2 minutes. Remove the pan from the heat and stir in the lime juice.
  • Place the kiwi, melon, and grapes in a serving bowl and pour on the syrup.
  • Cover and marinate in the refrigerator for 4 to 6 hours.
  • Remove from the refrigerator at least 20 minutes before serving, toss gently, and garnish with mint.
Keyword Fruit Salad, Jasmine Tea

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