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Ingredients for 6 meals

120 grams of cane sugar

2 limes

400 milliliters of coconut milk (9% fat)

150 milliliters of pineapple juice

1 mango (so to the. 400 grams)

1 pineapple (so to. 1 kg)

1 small papaya (so to the. 300 grams)

2 Tamarillos (tree tomato)

2 tablespoons dark rum as desired (also non-alcoholic rum)

The preparation sequence

Heat sugar with 120 milliliters of water once. Cook 1 minute bubbly and then allow to cool completely. Crush lime in half and squeeze.

Coconut milk, sugar syrup, 2 tablespoons lime juice and pineapple juice mix.

The milk mixture into a shallow baking dish or bowl and pour for as the. Place in the freezer for 4 hours. Once it starts to freeze at the edges, stir every 15 to 30 minutes vigorously with a fork. Keep for further use in the freezer.

Peel mango, chop flesh sliced from the stone and roughly chop. Pineapple peel. chop into four pieces and remove the stalk; Flesh also roughly chop.

Papaya peel, chop in half, remove seeds and chop coarsely. Tamarillos peel and chop into slices.

2 tablespoons lime juice, if appropriate mix with the rum and mix with the fruit in a bowl. Infuse for 30 minutes. Serve fruit salad with ice (Granita) on the plate and bring to the table.