Jasmine Tea Fruit Salad Recipes
JASMINE TEA FRUIT SALAD
Chilled in jasmine tea and ginger, this salad has a pleasant taste and color to brighten up any occasion.
Provided by BRIDGET
Categories Salad Fruit Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 11.2 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.7 g, Sodium 7.6 mg, Sugar 8.9 g
JASMINE TEA CAKE
I love jasmine tea, and was curious how it would taste infused into a cake. I adapted a pound cake recipe I liked and was really happy with the results. The tea is noticeable but not overpowering. I eat this with fresh fruit but I'm sure poached fruit or whipped cream would be great additions.
Provided by LauraF
Time 1h45m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 38.1 g, Cholesterol 97.7 mg, Fat 19.2 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 10.9 g, Sodium 241.1 mg, Sugar 18 g
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