Exotic Fruit Salad with Passion Fruit Granite

Cut the passion fruit in half, squeeze out the pulp and strain through a sieve. Bring water and sugar to a boil, stir in white wine, the strained pulp of the passion fruit and grappa.

Pour into a plastic bowl and place in the freezer for 24 hours.

Using a zester, tear half of the orange peel into fine strips. Briefly bubble zest in grenadine and set aside.

Peel the dwarf pineapple, cut into quarters, remove the middle stem, scoop out the pineapple flesh and dice. Caramelize mango cubes with a tbsp. sugar and a little butter in a frying pan.

Put the mango, pineapple cubes and the rest of the fruit in a suitable bowl, mix in the orange juice and sugar. Add the orange strips with the grenadine and infuse for 20 minutes.

Scrape the frozen granite mixture with a sturdy spoon, form into well-chilled glass bowls and bring to the table with the fruit salad.

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