Recipe

Champagne fruit salad with mint-lime granita

Nothing beats a summer BBQ, but the fun soon fizzles out when you can’t eat because of sensitive teeth. Happily, Colgate® has a solution, so a chilled fruit salad is no longer off the menu

Oct 23, 2017 10:10pm
  • 15 mins preparation
  • 5 mins cooking
  • 2 hrs marinating
  • Serves 8
    • Print
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For the relief of tooth sensitivity. Always read the label. Use only as directed. See your dentist if symptoms persist. Colgate-Palmolive Ltd, Lower Hutt. TAPS PP1485

Ingredients

Champagne fruit salad
  • 1/2 papaya, peeled, seeded, sliced
  • 1/2 honeydew melon, peeled, seeded, sliced
  • 1/2 pineapple, peeled, thinly sliced
  • 250 gram punnet strawberries, halved
  • 1 Granny Smith apple, sliced
  • 1 cup champagne
Mint-lime granita
  • 2 cup water
  • 1/3 cup lime juice, plus 4 wide strips zest
  • 1/4 cup caster sugar
  • 1 peppermint teabag
  • 1/4 cup chopped mint, plus extra chopped, and leaves to serve

Method

  • 1
    Combine fruit in a large non-metal bowl. Pour champagne over. Chill, covered, until required.
  • 2
    For the mint-lime granita: Combine water, lime and sugar in a medium saucepan. Stir over low heat until sugar dissolved. Add zest and teabag and bring to simmering point. Remove from heat to infuse for 3-4 minutes. Remove teabag and zest. Allow to cool.
  • 3
    Stir in mint and transfer to a shallow metal tray. Freeze for 2-3 hours until firm.
  • 4
    Spoon fruit salad among glasses or onto platter. Using a fork, scrape along granita to form ice chips. Spoon over fruit. Serve with extra mint.

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