Sen­si­tive teeth? There’s a re­fresh­ing so­lu­tion

Noth­ing beats a sum­mer BBQ but the fun soon fiz­zles out when you can’t eat be­cause of sen­si­tive teeth. Hap­pily, Col­gate® has a so­lu­tion, so a chilled fruit salad is no longer oš the menu.

Your Home and Garden - - A Very Merry Food Bag -

CHAM­PAGNE FRUIT SALAD WITH MINT-LIME GRANITA

SERVES 8, PREP 15 MIN­UTES (PLUS FREEZ­ING)

CHAM­PAGNE FRUIT SALAD ½ pa­paya, peeled, seeded, sliced ½ hon­ey­dew melon, peeled,

seeded, sliced

 pineap­ple, peeled, thinly sliced 250g pun­net strawberries, halved 1 Granny Smith ap­ple, sliced

1 cup cham­pagne

MINT LIME GRANITA 2 cups wa­ter

ˆ cup lime juice, plus 4 wide strips zest ¼ cup caster sugar

1 pep­per­mint teabag

Ž cup chopped mint, plus ex­tra

chopped, and leaves to serve

1. Com­bine fruit in a large, non-metal bowl. Pour the wine over. Chill, cov­ered, un­til re­quired.

2. MINT LIME GRANITA. Com­bine wa­ter, lime and sugar in a medium saucepan. Stir over a low heat un­til the sugar is dis­solved. Add the zest and teabag and bring to sim­mer­ing point. Re­move from heat and set aside to in­fuse for 3-4 min­utes. Re­move teabag and zest. Al­low to cool.

3. Stir in mint and trans­fer to a shal­low metal tray. Freeze for 2-3 hours un­til firm.

4. Spoon the fruit salad among glasses or onto plat­ter. Us­ing a fork, scrape along granita to form ice chips. Spoon over fruit. Serve with ex­tra mint.

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