Chai is such an amazing combination of spices. The black leaf tea, cinnamon, star anise, ginger, black pepper, cardamom, and vanilla bean has amazing calming, and healing properties. In conjunction with the power of honey, and the incredible nutrition of the citrus fruits, makes for one heck of a salad that is fabulous ANYTIME! This salad is made with a wonderful combination of Ruby Red grapefruit, Blood orange, Ugli fruit, and a Cara Cara Orange, drizzled with a honey vanilla chai syrup, and topped with some toasted almonds, chopped Medjool dates and dried cherries. Sweet, sour, juicy, crunchy, spicy, and WOW!!! Excellent for adding fiber, potassium, antioxidants, various vitamins & minerals, and is very healing for colds/flues/ respiratory illness, and so much more! A great way to start your day for breakfast, or enjoy with brunch, lunch, dinner, or as a dessert! Plus, it's quite easy to make, and you can top it with any kind of nuts or dried fruit combination you like! Simple, beautiful, incredibly delicious, and impressive.....
Yield: 6-8+ servings
1/2 cup of very hot water
1 black leaf tea bag
1/2 cup honey
1 cinnamon stick
1 whole star anise
1/2 vanilla bean (or 1 t. vanilla extract)
1/4 t. whole peppercorns
1/4 t. ginger (ground or paste) **or 2 thin slices from root
1 whole cardamom pod or 1/4 t. ground cardamom
1 Ugli fruit
1 Ruby Red grapefruit
2 Navel or Cara Cara oranges **Or 4 tangerines
2 Blood Oranges
**Optional for topping: some toasted almonds (or other nut), dried cherries, chopped Medjool dates, toasted coconut, chia seeds, mint leaves, etc.
1) In a glass, combine a 1/2 cup of very hot water to the 1 tea bag. Allow to steep for 4-5min. Remove and discard the tea bag, and pour the tea into a small pot. Add the honey, and all spices to the tea. Place the heat on medium, and allow the mixture to come to a boil. Reduce the heat, and allow the syrup to simmer for about 10min.- making sure to stir occasionally. Remove the syrup from the heat, and strain off the whole spices and vanilla bean. Allow to cool. **Can make this the night before!
2) Prep the fruit. Simply remove the peel by first cutting off both ends, and taking a knife, slice off the peel from top to bottom- making sure that the white pith is entirely removed as well! Then, either segment, or slice the citrus whole. (It depends on how you would like to present the salad! Slicing either way is fine!) **If there are seeds, remove them as well.
Place the different colored citrus fruits on your serving plate/ platter/ or bowl however you like. Drizzle some of the cooled honey vanilla chai syrup over top of the citrus liberally. Finish by sprinkling some of the nuts and/or dried fruits over top, and serve!! **Have extra syrup leftover? Save in a sealed container or jar, and use in your next cup of tea, over fruit, cocktails, etc.!
***The fruit can also set over night refrigerated, (or for a few hours), soaking in the syrup for more intense flavor. Then simply keep your toppings separate, and sprinkle on before serving! Yumlicious!!