Tropical fruit tea is a refreshing beverage that is loved by many. It offers a delightful blend of sweet and sour flavors, complemented by the natural aroma of fresh fruits. Summer is the perfect season to enjoy an abundance of tropical delights such as lychees, plums, pineapples, mangoes, and passionfruit.
With these easily accessible fruits, you can create delightful tropical fruit tea at home for your family. It’s a guaranteed way to beat the heat during those scorching summer days.
Below is a guide on how to make your very own tropical fruit tea.
Preparing the Ingredients
For this tea, you can choose any combination of tropical fruits that appeal to your taste buds. However, passionfruit (passionfruit) and kumquat (quất) are essential components that lend a distinctive sour taste and fragrance to your brew.
Here’s a suggested ratio of ingredients to use:
1kg passionfruit, 1 pineapple, 1 green mango, 0.5kg plums, 100 grams of kumquats, 2 golden oranges, and 3 apples. Additionally, feel free to include other fruits such as honeydew melon, strawberries, grapes, or peaches according to your preference.
You will also need 1kg of rock sugar or brown sugar, 1/2 teaspoon of salt, and a glass jar or container for infusing the fruits.
Pre-treating the Fruits
Each fruit requires a unique pre-treatment before sugaring:
Halve the passionfruit and scoop out the pulp. Cut the kumquats in half, removing the seeds to avoid bitterness. For larger kumquats, slice them into thin pieces.
Peel and core the pineapple, then cut it into chunks. Remove the pits from the plums and cut them into pieces. Similarly, peel and chop the apples and mango.
Rub the orange with salt to eliminate dirt and reduce bitterness. Rinse it with water, slice into small pieces, and retain the peel for added aroma.
Sterilize the glass jar or container by washing it thoroughly and rinsing it with boiling water. As the fruits are acidic, it’s best to use glass, ceramic, or porcelain containers for health and safety reasons.
Infusing the Fruits with Sugar
Place all the fruits in a clean bowl or container. Add the sugar and mix gently, taking care not to bruise the fruits. You can use gloves or a clean utensil for mixing. Finally, add 1/2 teaspoon of salt to enhance the flavor and prevent excessive foaming during infusion.
Cover the container with a clean cloth or lid and let it infuse for about 8 hours. Once the sugar has dissolved, and the fruits have released their juices, your infusion is ready. In hot weather, avoid over-infusing to prevent fermentation.
For extended storage, transfer the infused fruits to a clean jar, seal tightly, and refrigerate. It will stay fresh for about 4-5 days. For longer preservation, portion the fruits into smaller containers, enough for a single serving. Freeze these portions and take them out as needed.
Brewing the Tropical Fruit Tea
To brew your tea, you can use tea bags of your choice—black tea, jasmine tea, or oolong tea will all work wonderfully.
Place a tea bag in a cup of hot water (approximately 150ml) and let it steep for a few minutes. Pour the brewed tea into a cup, adding the infused fruits and some of the sugary fruit juice. Adjust the sweetness to your liking, add ice, and your tropical fruit tea is ready to be savored.
Alternatively, you can skip the tea and simply mix the infused fruits with cold water or sparkling water for a refreshing summer drink. If you prefer a fizzy sensation, opt for carbonated water or soda, but choose the unsweetened variety to avoid excessive sugar intake.
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