Jasmine tea scented fruit salad

July 17, 2017
0 Ratings
Photo by Sophia R
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. Add the sugar to the tea, return to a boil just long enough for the sugar to dissolve. Set aside to cool down.
  3. To serve, arrange the fruit in a large bowl or on a large platter. Serve the syrup separately so everyone can serve themselves.

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Hi, my name is Sophia and I have a passion (ok, maybe it is veering towards an obsession) for food and all things food-related: I read cookbooks for entertainment and sightseeing for me invariably includes walking up and down foreign supermarket aisles. I love to cook and bake but definitely play around more with sweet ingredients. Current obsessions include all things fennel (I hope there is no cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether there is anything that could be ruined by adding a few flakes of sea salt and, most recently, trying to bridge the gap between German, English and Italian Christmas baking – would it be wrong to make a minced meat filled Crostata?

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