Fruit Platter With Granita

Make the granita; pour the juice in a large/wide-and-even-bottomed, freezer-safe dish. Pop it in the freezer and return to it after about an hour or so. It should be almost completely frozen; kind of in between a light slush and ice, no fluid wobbling about. Using a fork, grate the granita into tiny crystals. No worries if you have some lumps; you'll be returning to it later. Peel and chop the fruit into bite-size pieces. If you're using apple or pear, mix in a dash of lemon/lime juice in an individual bowl. You can also opt to chop them just before serving so they have no time to darken. Chill dessert plates/bowls in the fridge for an hour or so. Drain the fruit and set them on the chilled plates, go through the granita with a fork again and pile some next to/on the fruit. Garnish with mint and serve immediately.

Make the granita; pour the juice in a large/wide-and-even-bottomed, freezer-safe dish. Pop it in the freezer and return to it after about an hour or so. It should be almost completely frozen; kind of in between a light slush and ice, no fluid wobbling about. Using a fork, grate the granita into tiny crystals. No worries if you have some lumps; you'll be returning to it later. Peel and chop the fruit into bite-size pieces. If you're using apple or pear, mix in a dash of lemon/lime juice in an individual bowl. You can also opt to chop them just before serving so they have no time to darken. Chill dessert plates/bowls in the fridge for an hour or so. Drain the fruit and set them on the chilled plates, go through the granita with a fork again and pile some next to/on the fruit. Garnish with mint and serve immediately.