Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chilli and Jasmine Fruit Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chilli and Jasmine Fruit Salad

    Peppery heat, soothing aromatics, succulent sweetness and glorious colour add up to an exotic fruit salad that has all the right elements for New Year cheer.

    • Preparation time: Prepare 20 mins, plus chilling
    • Cooking time: 15 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • 1 Lime, grated zest
    • 1 Mango, peeled, stoned and sliced
    • 1 Papaya, peeled, seeded and sliced
    • 2 Oranges, peeled and sliced
    • 1 Small pineapple, peeled and cut into slim wedges
    • Jasmine Tea Syrup
    • 1 tbsp Jasmine tea leaves
    • 1 Large red chilli, deseeded and sliced thinly lengthways
    • 100g Granulated sugar


    1. To make the syrup, place the tea leaves in a teapot or heatproof jug and pour over 300ml boiling water. Allow it to steep for 3 minutes, then strain into a small saucepan. Add the chilli and sugar and place over a low heat until dissolved; do not stir. Turn up the heat and boil for 10 minutes until syrupy. Remove from the heat and add the lime zest.
    2. Put the fruit in a bowl. Drizzle with the syrup and allow to cool. Chill in the fridge for at least 30 minutes or overnight.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Fresh jasmine blossoms can be used to scent any tea, but given that red chilli lends this sweet salad unusual fire-power, a calming green is best here.


    Average user rating

    5 stars