Paradise Found – Hawaiian Tropical Fruit Salad with Coconut-Lime Granita

Allergens

Nuts (possibly in coconut milk), Sulfites (potentially in fruits)

Ingredients

• 2 cups pineapple, chopped
• 1 cup papaya, chopped
• 1 cup mango, chopped
• 1 cup kiwi, peeled and sliced
• 1/4 cup lime juice
• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 1 tablespoon key lime zest

Instructions

1. In a large bowl, combine the pineapple, papaya, mango, and kiwi. Gently toss with lime juice to prevent browning. Set aside.
2. In a separate bowl, whisk together coconut milk, sugar, and key lime zest until well combined.
3. Pour the coconut lime mixture into a shallow baking dish or tray, spreading it evenly. Freeze for 45 minutes, then scrape with a fork to create granita. Return to the freezer, stirring every 30 minutes until fully frozen and granulated, about 2 3 hours.
4. To serve, scoop the tropical fruit salad into four chilled martini glasses or dessert bowls, creating a mound in the center. Top each with a generous spoonful of the coconut lime granita. Serve immediately.

Chef’s Insight

The contrast of cold granita and chilled fruit against the warm tropical colors creates an unforgettable sensory experience.

Notes

Pineapple and papaya are rich in vitamin C, while kiwi provides a good source of fiber and antioxidants.