Tea Scented Melon and Pineapple Salad

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  1. Heat tea bag in lime juice and simmer for 10 minutes to infuse flavour.
  2. Remove tea bag and allow syrup to cool.
  3. To Assemble: Toss syrup with fruit and serve with tea loaf, garnished with mint leaves (tossed into salad) or pomegranate seeds for colour.
  4. Fruit salad can be prepared up to a day in advance (flavours will marry as it sits).


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