Green Fruit Salad in Jasmine Tea Syrup
Jasmine tea and sweetened lime juice 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. Add a sprig of fresh mint to garnish. This salad was shared by Jane Pettigrew of London, the author of several highly regarded books about tea and formerly the proprietor of the Tea Time tea shop in south London and, for many years. For a yellow fruit salad, combine 4 apricots, 4 nectarines, 1 mango, 1 papaya, and 1 small pineapple all cut into cubes. Prepare a syrup flavored with Earl Grey tea and lemon juice instead of jasmine tea and lime.
1/3 cup water
2 teaspoons jasmine tea leaves
1/2 cup sugar
Grated zest and juice of 1 lime
3 kiwi, peeled and sliced
1 ripe honeydew melon, about 5 pounds, flesh scooped into little
balls or diced
1/2 pound seedless green grapes, stemmed, washed, and cut in half
Sprigs of fresh mint, to garnish
- In a small saucepan, bring the water just to a boil. Add the jasmine tea, remove the pan from the heat, and infuse 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 fruit in a serving bowl and pour on the syrup, cover, and marinate for 3 to 4 hours. Remove from the refrigerator at least 20 minutes before serving, toss gently, and garnish with mint.