Jasmine Tea Fruit Salad Food

JASMINE TEA CAKE

Steps:

• Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
• Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
• Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
• Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
• Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.

MOJITO FRUIT SALAD

Steps:

• Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries.
• Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour.
• Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.

JASMINE TEA FRUIT SALAD

Steps:

• Bring water to a boil in a small saucepan. Mix tea, ginger, and lime together in a small cup. Pour into the boiling water; simmer for 5 minutes. Strain the water, discarding solids. Stir in sugar until dissolved. Set aside to cool.
• Combine papaya, mango, cantaloupe, pineapple, and star fruit in a serving bowl. Pour flavored water over the fruit. Refrigerate until chilled through, 30 minutes to 1 hour.

JASMINE RICE SALAD WITH FRESH GINGER DRESSING

Steps:

• Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
• Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
• Remove rice from pan and allow to cool.
• Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
• *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
• Serve chilled or at room temperature.
• *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.

COLD BREWED JASMINE ICED TEA

Steps:

• In a large pitcher combine the tea and water. Mix the sugar or honey with about a cup of hot water so that it dissolves and will mix with the room temperature water. Add the sugar/ hot water mixture to the pitcher. Put the pitcher in the refrigerator (preferably before you go to sleep) and let the tea leaves soak until morning (9-12 hours). Add lemon to taste and then pour the tea through a strainer so as to catch the tea leaves before serving.