Archive for December, 2011

30
Dec
11

Green and Black Fruit Salad

This salad is a continuously tasty one to pack in bag lunches. Before I worked from home, I ate it just about every day for dessert at work, and it helped me avoid the crash I’d get if I indulged with a snack from the vending machine. It’s inspired by a fruit salad I had at Nectar Fine Teas here in Ottawa as part of their high tea. What makes it unique is the syrup the salad is dressed with – at Nectar, it was a jasmine tea and lime syrup. At home, I make a syrup with Stash green tea and lime zest, which really brightens the flavour of the fruit. Ordinarily, I’m not a fan of melon in fruit salad, but the honeydew works well here.

Fruit_salad

Green and Black Fruit Salad

Makes 2 generous servings

1/2 pint container of blackberries

2 kiwifruits, peeled and diced

A large handful of grapes, halved

1/4 honeydew melon, peeled, seeded and diced, or balled with a melon baller

2 tablespoons Green Tea and Lime Syrup (recipe below)

In a large bowl, combine the blackberries, diced kiwifruits, grapes, and melon. Toss together to evenly distribute the fruit. Drizzle the syrup over and toss to combine. Serve.

Syrup

Green Tea and Lime Syrup

Makes about 1 1/2 cups

1 cup sugar

1 cup water

zest of 1 lime

1 green tea bag

In a small saucepan over medium heat, combine the sugar and water. (Note: if you like your syrup to have a lighter consistency, add 1 cup water). Bring to a boil over medium heat, then shut off the heat. Add the lime zest and tea bag and remove saucepan from heat. Let steep for 10 minutes. Taste and let steep longer if necessary. Remove tea bag and decant into a bottle or jar. The syrup will keep for a few months in the fridge. The syrup can also be used to flavour and sweeten cocktails and tea.

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