Champagne fruit salad with mint lime granita

  • 15 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


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 sparkling white wine
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


Champagne fruit salad with mint lime granita
  • 1
    Combine fruit in a large non-metal bowl. Pour wine over. Chill, covered, until required.
  • 2
    To make mint lime granita, combine water, lime and sugar in medium saucepan. Stir over low heat until sugar dissolves.
  • 3
    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. 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.


Remove granita from freezer just before serving. Start scraping at far edge of tray, and work towards you.

More From Women's Weekly Food