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Papaya and young coconut salad with lime-rum granita

A granita is your best friend when it comes to easy summer entertaining. This lime version is spiked with coconut rum; spiced rum would also work well. Look for papaya that's ripe, but not too soft - the flavour becomes a bit strong for this dish.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 5 mins cooking plus chilling, freezing
Papaya and young coconut salad with lime-rum granita
Papaya and young coconut salad with lime-rum granita

A granita is your best friend when it comes to easy summer entertaining. This lime version is spiked with coconut rum; spiced rum would also work well. Look for papaya that's ripe, but not too soft - the flavour becomes a bit strong for this dish.

Ingredients

  • Flesh of 2 young coconuts
  • 1 small ripe papaya, flesh cut into 4cm-5cm pieces
  • Pulp of 2 passionfruit
  • Lime-rum granita
  • 95 gm raw sugar
  • 100 ml coconut rum
  • 8 mint sprigs, finely chopped
  • 100 ml lime juice (about 3 limes), or to taste

Method

Main
  • 1
    For lime-rum granita, chill a wide, shallow tray in the freezer. Bring sugar and ½ cup water to the boil in a saucepan, stirring to dissolve sugar, then pour into a bowl placed over a bowl of ice and stir until chilled (4-5 minutes). Mix in remaining ingredients, adding extra lime to taste as required. Pour into chilled tray and freeze, scraping occasionally with a fork to form crystals, until frozen (6 hours or overnight).
  • 2
    Gently toss coconut, papaya and passionfruit pulp in a bowl, divide among serving bowls, top with granita and serve.