These Minted Fruit in Orange Bowls are a delectable delight.
Minted Fruit in Orange Bowls
Yield: 6 servings • Preparation: 30 minutes • Refrigerate: 1 to 2 hours
Ingredients
- 2 cups water
- 2 cups sugar
- 4 tea bags Morroccan Mint tea*
- 3 very large oranges
- 1 cup diced watermelon
- 1 cup blueberries
- 1 cup diced kiwi
- Garnish: fresh mint, Scottie-dog-shaped Walkers shortbread cookies
Instructions
- In a small saucepan, bring water and sugar just to a boil, stirring until sugar is dissolved. Remove from heat, and add tea bags. Cover, and let steep for 6 minutes. Remove and discard tea bags. Let mint simple syrup cool completely.
- Using a serrated paring knife, cut oranges in half horizontally. Carefully remove orange sections, and reserve. Scrape and discard remaining pulp and membrane from oranges to create bowls. Refrigerate orange bowls in a covered container for up to a day.
- Dice reserved orange sections to yield 1 cup diced orange.
- In a medium bowl, combine orange, watermelon, blueberries, and kiwi. Add syrup, tossing gently to coat. Cover fruit mixture, and refrigerate until cold, 1 to 2 hours.
- Just before serving, spoon fruit into orange bowls,
- Garnish each serving with fresh mint and a shortbread cookie, if desired.
Notes
Make-Ahead Tip: Mint simple syrup can be made 1 to 2 days in advance and refrigerated in a covered container until needed.
*We used Moroccan Mint Tea from Numi Organic Tea.
*We used Moroccan Mint Tea from Numi Organic Tea.
From TeaTime, July/August 2015
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