Piña Colada Granita
Piña Colada Granita - Ice cold for hot summer days: Exotic fruit salad with frozen Piña Colada
Healthy, because
Even smarter
Nutritional values
Mangoes, papaya and pineapple can do more than just strengthen the immune system with vitamin C: The bioactive dyes additionally strengthen the immune system, protect the skin from the sun's rays, relieve stress and stimulate digestion.
The exotic fruits should definitely be ripe, because unripe fruit tastes bland, sour and dry. If you don't want to make the Piña Colada Granita yourself, take ready-made fruit sorbet from the freezer shelf.
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 ozs cane sugar (or raw sugar)
- 2 Limes
- 1 ¾ cups Coconut milk (9% fat)
- ¾ cup Pineapple juice
- 1 Mango
- 1 Pineapple
- 1 small Papaya
- 2 Tamarillos
- 2 Tbsps brown Rum
Kitchen utensils
Preparation steps
Boil sugar with 1/3 cup water for 1 minute, then allow to cool. Squeeze juice from lime.
Mix together coconut milk, sugar syrup, 2 tablespoons lime juice and the pineapple juice.
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.
Peel mango, cut into slices around pit and then dice flesh. Peel pineapple, cut into quarters and remove core.
Peel papaya, halve, remove seeds and chop flesh coarsely. Peel tamarillos and cut into wedges.
Mix together 2 tablespoons lime juice with the rum, then mix with the fruit. Let macerate for 30 minutes. Serve fruit salad with granita.
