Method

1. Stir 1 cup of water and the sugar in a small heavy saucepan over medium-low heat until the sugar dissolves.

2. Slowly bring the syrup to a boil, then remove from the heat and cool the syrup completely.

3. Spoon the passion fruit flesh into the cooled syrup and add the lemon juice.

4. Pour the passion fruit mixture into an 8-inch square baking dish and freeze about 30 minutes, or until the mixture is icy around the edges.

5. Using a large fork, stir the icy parts of the passion fruit mixture into the remaining mixture in the dish.

6. Continue to freeze about 1 1/2 hours longer, or until the mixture is frozen, stirring the edges into the center every 20 to 30 minutes.

7. Using a large fork, scrape the granita into flaky crystals. Cover and keep frozen.

8. Gently toss the pineapple, papaya, mango, star fruit, and chopped mint in a large bowl.

9. Spoon the mixed fruit into serving bowls and top with a large spoonful of granita.

10. Garnish with mint sprigs and serve immediately.