Exotic Fruit Salad Passion Fruit Granita

Don’t be scared of the word granita. It’s simply a fruit puree with water and sugar. Once the granita is frozen, it resembles snow. It can be made in advance and stored in the freezer for up to a week, tightly covered. If you have trouble finding passion fruit, try substituting two large ripe mangoes, pureed.
Don’t be scared of the word granita. It’s simply a fruit puree with water and sugar. Once the granita is frozen, it resembles snow. It can be made in advance and stored in the freezer for up to a week, tightly covered. If you have trouble finding passion fruit, try substituting two large ripe mangoes, pureed.

Ingredients

1/4 cup sugar
1 pound ripe passion fruit, halved
1 tablespoon fresh lemon juice
1/2 pineapple, peeled, cored, and cut into bite-size pieces (about 4 cups)
1 papaya, peeled, seeded, and cut into bite-size pieces (about 2 1/2 cups)
1 mango, peeled, pitted, and cut into bite-size pieces (about 2 cups)
1 star fruit, cut into 1/4-inch-thick slices

4 kiwis cut into bite-size pieces (about 2 cups)

1 tablespoon chopped fresh mint leaves (optional)

1/4 cup sugar
500g ripe passionfruit, halved
1 tablespoon fresh lemon juice
1/2 pineapple, peeled, cored, and cut into bite-size pieces (about 4 cups)
1 pawpaw, peeled, seeded, and cut into bite-size pieces (about 2 1/2 cups)
1 mango, peeled, pitted, and cut into bite-size pieces (about 2 cups)
1 star fruit, cut into 6-mm-thick slices
4 kiwis, cut into bite-size pieces (about 2 cups)

1 tablespoon chopped fresh mint leaves (optional)

Directions

PREP TIME
2
HRS
30
MINS
COOKING TIME
0
MINS
Serves
4
Make-A-Head:
The granita can be made in advance and stored tightly covered in the freezer.
Make-A-Head:
The granita can be made in advance and stored tightly covered in the freezer.

In a small heavy saucepan, stir 1 cup water and the sugar together over medium-low heat until the sugar dissolves. Slowly bring the syrup to a boil; then remove it from the heat and let it cool completely.

Spoon the passion fruit flesh into the cooled syrup and mix together. Stir in the lemon juice. Pour the passion fruit mixture into an 8-inch square baking dish and freeze it for about 30 minutes, or until the mixture is icy around the edges.

Using a large fork, stir the icy parts of the passion fruit mixture into the remaining mixturein the dish. Continue to freeze the mixture, stirring the edges into the center every 20 to 30 minutes, for about 1 1/2 hours longer, or until it is frozen. Using a large fork, scrape the frozen granita into flaky crystals. Cover and keep frozen.

In a large bowl, gently toss the pineapple, papaya, mango, star fruit, and chopped mint, if using. Spoon the mixed fruit into serving bowls, and top each one with a large spoonful of granita. Garnish with the mint sprigs, and serve.

In a small heavy saucepan, stir 1 cup water and the sugar together over medium-low heat until the sugar dissolves. Slowly bring the syrup to a boil; then remove it from the heat and let it cool completely.

Spoon the passionfruit pulp into the cooled syrup and mix together. Stir in the lemon juice. Pour the passionfruit mixture into an 20-cm square baking dish and freeze it for about 30 minutes, or until the mixture is icy around the edges.

Using a large fork, stir the icy parts of the passionfruit mixture into the remaining mixture in the dish. Continue to freeze the mixture, stirring the edges into the center every 20 to 30 minutes, for about 1 1/2 hours longer, or until it is frozen. Using a large fork, scrape the frozen granita into flaky crystals. Cover and keep frozen.

In a large bowl, gently toss the pineapple, pawpaw, mango, star fruit, and chopped mint, if using. Spoon the mixed fruit into serving bowls, and top each one with a large spoonfulof granita. Garnish with the mint sprigs, and serve.