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Tea Scented Melon and Pineapple Salad

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Description Edit

Ingredients Edit

Directions Edit

  1. Heat tea bag in lime juice and simmer for 10 minutes to infuse flavour.
  2. Remove tea bag and allow syrup to cool.
  3. To Assemble: Toss syrup with fruit and serve with tea loaf, garnished with mint leaves (tossed into salad) or pomegranate seeds for colour.
  4. Fruit salad can be prepared up to a day in advance (flavours will marry as it sits).

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