Hi! I’m Cassandre, and today on Caramel Loafing, we’re making one of Taiwan’s most iconic and refreshing beverages: Taiwanese-Style Iced Fruit Tea with Old-School Pineapple Jam.
There’s truly nothing like the bold, aromatic fruitiness of Taiwanese fruit tea. This version recreates a signature drink from a well-known café in Taipei, featuring a nostalgic-style pineapple jam cooked with maltose. Combined with passion fruit and calamansi juice, the tea base offers a perfectly balanced layering of sweet and tangy—no added sugar needed.
The best part? Adding generous slices of fresh fruit like apples, oranges, and kiwi. It’s like sipping a tropical tea while enjoying a fruit platter. Enjoy it cold or warm—either way, this fruit tea is hands down one of the best drinks ever crafted in Taiwan!
This recipe also includes instructions for making authentic Taiwanese-style pineapple jam. It’s surprisingly versatile—use it in tea, stir it into sparkling water, or add it to iced or hot fruit-infused drinks. Let’s get started!
Taiwanese Iced Fruit Tea with Pineapple Jam
Ingredients
Yield: 2 servings (Makes about 500 ml of fruit tea)
- 400 g (14.1 oz) pineapple
- 180 g (6.3 oz) brown sugar (or use granulated or rock sugar)
- 1–2 tablespoons maltose syrup
- ½ lemon
- 1 passion fruit
- 2 calamansi (or substitute with key lime)
- 1 dried plum (hua mei)
- ¼ apple
- ¼ sweet orange
- ½ kiwi
- 1 Ceylon black tea bag
Use our Nutrition Calculator to check calories and nutrients for this recipe.
Instructions
- Make the pineapple jam: Cut the pineapple in half lengthwise. Take one half and slice it into thirds lengthwise again. Trim away the tough core.
- Slice the pineapple thinly, about 4 mm thick. Weigh out 400 g (14.1 oz) of the sliced fruit.
- In a saucepan, add the pineapple, sugar, and juice of half a lemon. Cook over medium heat until the sugar fully dissolves.
- Once it reaches a boil, skim off any foam. Reduce to low heat, partially cover with the lid, and simmer for 40–50 minutes, stirring occasionally to prevent scorching.
- Stir in 1–2 tablespoons of maltose syrup until fully dissolved. Turn off the heat and let sit covered for 10 minutes.
- Transfer the jam to a sterilized jar. Let cool completely before using.
- Make the fruit tea: Halve the passion fruit and calamansi. Slice the apple and kiwi. Peel and segment the orange.
- In a teapot or pitcher, add about 50 g (1.8 oz) of pineapple jam, 1 dried plum, and the juice and pulp from the passion fruit and calamansi. Add the squeezed rinds as well. Toss in all remaining sliced fruits.
- Steep the tea bag in 250–300 ml (8.5–10.1 fl oz) of hot water for 3 minutes. Remove the tea bag, add ice, and shake in a cocktail shaker (or sealed jar) until the outside is frosty.
- Pour the iced tea into the fruit-filled pitcher. Gently stir from the bottom to incorporate the jam. Serve immediately and enjoy!
Watch the full video tutorial here: Taiwanese Iced Fruit Tea Recipe