Chef’s Specialty

Fruit Salad with Green Tea & Cardamom SyrupCardamom Pods


  • 2 ripe mangoes
  • 1/2 golden pineapple
  • 1/2 honeydew melon, and peeled seeded (carambolas make a great, unusual substitute)
  • 1 orange
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 green tea bags
  • 2 green cardamom pods, crushed


  1. Peel and dice mangoes and pineapple into bite sized pieces. Slice melon into cubes or shapes. Set aside in large bowl.
  2. Use a zester to remove the rind from the orange; juice the orange and combine with the water, sugar, tea bags and cardamom pods in a medium saucepan over low heat. Cook, stirring occasionally for 5 minutes or until sugar dissolves. Remove the tea bags and pods then let syrup cool completely.
  3. Pour syrup over the fruit and soak one hour.
  4. Divide fruit among serving glasses, spoon syrup over the fruit and serve immediately.