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!

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Prep Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 6 people

Course: Dessert, Salad, Small Bites, Snack

Cuisine: American, Chinese, International

Calories: 120

Ingredients Equipment Method

Ingredients

  

Syrup

• 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

Equipment

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

Method

 

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