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Tea-Infused Fruit Salad Recipe

Fusion · Dessert · 25 min total

A refreshing fruit salad with a delicate tea-infused syrup that adds subtle floral notes, perfect for a light dessert or brunch side.

Ingredients

• 2 cups mixed fresh fruit (e.g., strawberries, mango, kiwi, blueberries, grapes), chopped
• 2 bags jasmine green tea or Earl Grey tea
• 1/4 cup honey or agave syrup
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated fresh ginger (optional)
• fresh mint leaves for garnish

Instructions

1. In a small saucepan, bring 1/2 cup water to a boil. Remove from heat, add tea bags, and steep for 5 minutes. Remove tea bags and let the tea cool slightly.
2. Stir honey and lemon juice into the warm tea until dissolved. Add grated ginger if using. Let the syrup cool to room temperature.
3. Place the chopped fruit in a large bowl. Pour the cooled tea syrup over the fruit and gently toss to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh mint leaves.

Tips

• Use ripe but firm fruit to prevent mushiness.
• The salad can be made up to 4 hours ahead; stir gently before serving.
• For a stronger tea flavor, use 3 tea bags or steep longer.

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