Chamomile Stone Fruit Salad

An unexpected addition to your next fruit salad

You've had tea warm in a cup, chilled in a glass and perhaps even swirled into ice cream. Now, how about tea in fruit salad? Our Test Kitchen marinated sliced peaches and apricots quickly in a blend of honey, lemon juice and brewed chamomile tea. The tea gives the salad pleasantly earthy notes, and a handful of fresh raspberries adds texture and sweetness. It's a downright intoxicating brew.

Recipe from the Tasting Table Test Kitchen

Chamomile, Stone Fruit And Raspberry Cups
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There's a sleeper ingredient in this fruit salad.
Prep Time
Cook Time
Total time: 25 minutes
  • ½ cup boiling water
  • 1 chamomile tea bag
  • 1 teaspoon honey
  • Pinch kosher salt
  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 teaspoon grapeseed oil
  • 2 ripe peaches--halved, pitted and sliced into thin wedges
  • 2 apricots--halved, pitted and sliced into thin wedges
  • 1 pint raspberries
  1. To a heat-safe liquid measuring cup, add the boiling water and tea bag. Steep for 5 minutes, then remove and discard the tea bag. Pour the brewed tea into a medium bowl and whisk in the honey, salt, lemon juice and oil. Add the peaches and apricots and stir to coat. Set aside for 15 minutes to marinate.
  2. To the bowl, add the raspberries and gently stir to incorporate. Divide the fruit among 4 small bowls and serve with some of the remaining juice. Calories per Serving: 90; Sodium: 30mg; Total Carbohydrate: 19g; Fiber: 5g; Protein: 1g; Fat: 2g
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