Exotic Fruit Salad

Ingredients

• 100 g cane sugar
• 2 limes
• 400 ml coconut milk (9% fat)
• 150 ml pineapple juice
• 400 g mango (1 mango)
• 1 kg pineapple (1 pineapple)
• 300 g small papaya (1 small papaya)
• 2 tamarillos
• 2 tbsp brown rum, optional (or non-alcoholic rum)

Instructions

1. 1.

   Boil sugar with 100 ml water. Simmer for 1 minute while bubbling and then allow to cool completely. Cut limes in half and squeeze out the juice.

2. 2.

   Whisk together coconut milk, sugar syrup, 2 tbsp lime juice and pineapple juice.

3. 3.

   Pour the milk mixture into a shallow baking dish or bowl and place it in the freezer for about 4 hours. When the edges begin to freeze, stir vigorously with a fork every 15–30 minutes until fully frozen. Keep refrigerated until needed again.

4. 4.

   Peel mango, cut flesh from stone, slice and roughly cube. Peel pineapple, quarter and remove core; cube flesh roughly.

5. 5.

   Peel papaya, halve, deseed and roughly cube. Peel tamarillos and cut into wedges.

6. 6.

   If desired, mix 2 tbsp lime juice with rum and combine with the fruit in a bowl. Let sit for 30 minutes. Serve the fruit salad with the ice (granita).