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Author Notes: This Jasmine tea scented fruit salad is inspired by a fruit salad I had during one of our Monday team lunches at work. And yes, I don’t think I ever expected to be inspired by a catered work lunch. But it happened. It was about a year ago that we changed caterer at work for a few weeks during the summer. And while the new caterer may have been a little heavy-handed with the edible flowers (every single dish came decked out in intricate designs made up of edible flowers), the food was simply delicious. But the thing that has stayed with me the most was this fruit salad drizzled with a Jasmine-scented syrup we were served one day . —Sophia R
For the Jasmine tea syrup
- 250 milliliters water
- 8 grams Jasmine tea
- 250 grams sugar
For the fruit salad
- Half a small watermelon, rind removed and cut into bite-sized pieces
- 1/2 packet each of raspberries, blueberries and blackberries
- 1/2 pomegranate, seeds removed
- 1/4 pound cherries
- Start with the syrup. Bring the water to a boil and add the jasmine tea. Let steep for 4-5 minutes. Strain, reserving the tea.
- Add the sugar to the tea, return to a boil just long enough for the sugar to dissolve. Set aside to cool down.
- To serve, arrange the fruit in a large bowl or on a large platter. Serve the syrup separately so everyone can serve themselves.