Using the word “salad” implies a healthy nutritious meal or side dish. This tea fruit salad takes the salad in a whole new direction. There are plenty of vitamins in this deliciously simple dish, but it provides one lip-smacking devilish tea dressing. This super simple to make dish is perfect for those hot days when baking is the last thing on your mind. Tea, fruit, and whipped cream – now that’s a sweet dream. Throw it together in no time, you’re sure to enjoy every bite.

Tea Fruit Salad (photo by Janet Sanchez, all rights reserved)

Tea Fruit Salad (photo by Janet Sanchez, all rights reserved)

¼ cup water
2 tsp white silver needle tea
1 cup sugar
1 ½ cups heavy whipping cream
6 oz blueberries
6 oz raspberries
16 oz quartered strawberries
¼ cup slivered blanched almonds
Chocolate shavings for garnish

Any fruits can be used in this; it is completely interchangeable to personal taste. Rinse and dry the fruit, then combine them in a mixing bowl and set aside. Heat the water to 180°F, and then steep the tea for 4 minutes. Place the tea in a small saucepot over medium high heat adding in the sugar. Stir and let cook until the sugar is dissolved, then remove from heat. This should only take about 30 seconds to 1 minute. Let the tea simple syrup cool completely. To speed up the cooling transfer it to a small bowl and place in the fridge.

With an electric mixer beat the heavy cream until stiff peaks form. Add in the cooled tea simple syrup then combine. Take the whipped cream mixture and fold it into the fruit.  Once you have placed the fruit salad in a serving bowl garnish with the almonds and chocolate shavings. Gently as not to break the delicate berries apart.

Serves 6-8 people.

See more of Janet Sanchez’s articles here.

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