EatSmarter exclusive recipe

Exotic Fruit Saladwith Piña Colada Granita

Exotic Fruit Salad - Exotic Fruit Salad - Ice cold for hot summer days: Exotic fruit salad with frozen Piña Colada
Exotic Fruit Salad - Ice cold for hot summer days: Exotic fruit salad with frozen Piña Colada

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Calories:267 kcal
Difficulty:easy
Preparation:45 min
Ready in:300 min
Low-fat
Vegetarian
Vitamin-rich
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories267 kcal(13%)
Protein2 g(4%)
Fat6 g(8%)
Carbohydrates47 g(18%)
Added Sugar17 g(19%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4 ouncesCane sugar
2Limes
1 ¾ cupsCoconut milk (9% fat)
¾ cupsPineapple juice
1Mango (about 400 grams)
1Pineapple (about 1 kg)
1small Papaya (about 300 grams)
2Tamarillo
2 tablespoonsbrown rum

Kitchen Utensils

1 Small pot, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Tablespoon, 1 Peeler, 1 Citrus juicer

Directions

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1 Boil sugar with 100 ml (approximately 1/3 cup) water for 1 minute, then allow to cool. Squeeze juice from lime. 
2 Mix together coconut milk, sugar syrup, 2 tablespoons lime juice and the pineapple juice.
3 Pour juice mixture into a shallow baking dish and place in the freezer until it starts to set around the edges, about 4 hours. Continue to freeze until solid, stirring vigrously with a fork every 15 minutes, until the texture of granita. Store in the freezer until further use.
4 Peel mango, cut into slices around pit and then dice flesh. Peel pineapple, cut into quarters and remove core. 
5 Peel papaya, halve, remove seeds and chop flesh coarsely. Peel tamarillos and cut into wedges.
6 Mix together 2 tablespoons lime juice with the rum, then mix with the fruit. Let macerate for 30 minutes. Serve fruit salad with granita. 
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