- In a small s aucepan, steep teabag in water for 5 minutes. Stir in sugar . Cook over medium-high heat for about 20 minutes or until tea is reduced by about three-quarters and has a light, syrupy consistency. Set aside to cool.
- In the meantime, use a small knife to make a shallow cut (about 1 cm) around the circumference of the mangosteens being careful to cut only the rinds and not the soft underlying flesh. Gently twist open along the cuts to remove upper rinds.
- Make a shallow, lengthwise cut around the rambutans being careful not to cut into the fruit. Peel off one half of the rinds.
- Place two mangosteens, one rambutan, and some pear slices on a plate. Drizzle one-quarter of the jasmine syrup (about 15 mL / 1 tbsp.) onto the plate around the fruits.
VARIATION: Simply serve the fruits with some lightly sweetened jasmine tea. It's a marriage made in heaven!
*TIPS FROM THE AIDE-GOURMET: The rinds of the mangosteen and the rambutan are not edible. Some mangosteen segments contain tender, edible seeds, whereas the rambutan contains a single, inedible seed.