Notes - Granita can be stored in the freezer tightly covered for up to a week once made & feel free to mix up the fruit with any combo you like and what is in season/available of course
Exotic fruit salad with passionfruit (or mango) granita - Relaxed cooking with Curtis Stone
1/4 cup sugar
500g ripe passionfruit, halved (or sub with 2 ripe mangoes, pureed)
1 tablespoon fresh lemon juice
1/2 pineapple, peeled, cored & cut into bite-sized pieces
1 pawpaw, peeled, seeded & cut into bite sized pieces
1 mango, peeled, pitted and cut into bite sized pieces
1 star fruit, cut into 6mm thick slices
4 kiwis, cut into bite sized pieces
1 tablespoon chopped fresh mint leaves (optional)
In a small, heavy saucepan, stir 1 cup of water and the sugar together until the sugar dissolves. Slowly bring the syrup to the boil, then remove it from the heat and let it cool completely.
Spoon the passionfruit pulp or mango puree into the cooled syrup and mix together. Stir in the lemon juice. Pour the mixture into a 20cm 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 part of the mixture into the remaining mixture in the dish. Continue to freeze the mixture, stirring in edges every 20 to 30 minutes, for about 1 1/2 hours or longer, or until it is frozen. Using a lrge fork, scrape the frozen granita into flaky crystals. Cover & keep frozen.
In a large bowl, gently toss the fruits and mint together. Spoon into serving bowls, top with granita and serve.