Garnish: fresh mint, Scottie-dog-shaped Walkers shortbread cookies
Instructions
In a small saucepan, bring water and sugar just to a boil, stirring until sugar is dissolved. Remove from heat, and add tea bags. Cover, and let steep for 6 minutes. Remove and discard tea bags. Let mint simple syrup cool completely.
Using a serrated paring knife, cut oranges in half horizontally. Carefully remove orange sections, and reserve. Scrape and discard remaining pulp and membrane from oranges to create bowls. Refrigerate orange bowls in a covered container for up to a day.
Dice reserved orange sections to yield 1 cup diced orange.
In a medium bowl, combine orange, watermelon, blueberries, and kiwi. Add syrup, tossing gently to coat. Cover fruit mixture, and refrigerate until cold, 1 to 2 hours.
Just before serving, spoon fruit into orange bowls,
Garnish each serving with fresh mint and a shortbread cookie, if desired.
Notes
Make-Ahead Tip: Mint simple syrup can be made 1 to 2 days in advance and refrigerated in a covered container until needed.
*We used Moroccan Mint Tea from Numi Organic Tea.
Recipe by TeaTime Magazine at https://teatimemagazine.com/minted-fruit-orange-bowls-recipe/