Tea:

6 tea bags	1 (1") piece gingerroot, cut into thin slices	1 med. orange, quartered
8 cups water

Fruit Stirrers:

8 strawberries	8 orange, lemon or lime wedges	8 cantaloupe or honeydew melon balls
8 slices starfruit, if desired	8 (6") bamboo skewers

1. In a 2 quart nonmetal pitcher, combine all tea ingredients. Cover; let stand in sun for 2 hours.
2. Strain tea; discard tea bags, gingerroot and orange. Refrigerate at least one hour or until chilled.
3. To serve, alternately thread fruit onto skewers. Place ice cubes in glasses; pour tea over ice. Place one fruit stirrer in each glass. If desired serve with sugar and/or sweetener.

Ingredient substitution:
Pineapple chuncks can be substituted for star fruit slices.

Kitchen tip:
If bamboo skewers are unavailable, thread fruit on plastic stirring sticks or narrow straws.

Serving suggestion:
Invest in clear acrylic tumblers for outdoor dining. If the glasses fall you won't need to worry about fishing for broken glass.

Serving size: 1 cup
Calories: 15
Calories from fat: 0
Dietary exchanges: ½ fruit OR ½ carbohydrate