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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Let your favorite September fruits shine in a sweet, tangy simple syrup packed with rich fruity flavors. Use the fruits I chose or experiment with your own. Some great additions would be kiwi, mandarins, apples, cantaloupe, pears, and/or pomegranate arils.
1 cup seedless Concord grapes (or other red grapes)
1 cup diced honeydew
1 cup diced ripe mango
3/4 cup boiling water
3/4 cup granulated white sugar
1 tablespoon Gefen Lemon Juice (optional but recommended)
4 Honeycrisp apples
Place boiling water and tea bags into a small saucepan and steep for five minutes off the stovetop.
Drain and discard the tea bags.
Place the saucepan on a medium flame. Add the sugar and stir well. Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove from heat and let cool to room temperature. Pour over salad or store in a sealable jar in the refrigerator for up to one month.
In a large bowl, combine the salad ingredients.
Add the syrup: Drizzle the cooled tea simple syrup over the fruit salad, starting with a small amount and adding more to taste. Gently toss to coat the fruit evenly.
Cut the tops off apples and scoop out the flesh using a metal spoon or ice cream scoop, leaving about 1/4 inch of the apple shell intact to form bowls. Be careful not to pierce the sides or bottom of the apple as you dig.
Rub lemon juice over the flesh to prevent browning, or glaze with tea simple syrup.
Sponsored by Wissotzky
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