The delicate and refreshing taste of green tea works well mixed with chopped fresh mint and a hint of honey in a syrup for a fruit salad.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- 2 teaspoons green tea
- 1 cup boiling water
- 1 tablespoon honey
- ½ small watermelon, seeded, peeled, and cut into cubes
- 1 large mango, pitted, peeled, and cut into cubes
- 1 papaya, seeded, peeled, and cut into cubes
- 2 pears, peeled, cored, and cut into cubes
- 2 kiwis, peeled and cut into cubes
- 2 tablespoons coarsely chopped fresh mint
- seeds of ½ pomegranate
- 2 tablespoons coarsely chopped pistachio nuts
How to Make It
- Put the tea into a teapot or saucepan, pour boiling water over the leaves, and let brew for 3-4 minutes. Strain into a small bowl, stir in the honey, and let cool.
- Put the watermelon, mango, and papaya into a large serving bowl, then add the pears, kiwis, and mint. Pour the cooled green tea over the fruits and stir gently.
- Cover the fruit salad with plastic wrap and chill in the refrigerator for 1 hour. Stir gently to mix the tea through the fruits.
- Spoon the fruit salad into four bowls and serve sprinkled with the pomegranate seeds and pistachio nuts.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.