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 o the menu.
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,
pineapple, peeled, thinly sliced 250g punnet strawberries, halved 1 Granny Smith apple, sliced
1 cup champagne
MINT LIME GRANITA 2 cups water
cup lime juice, plus 4 wide strips zest ¼ cup caster sugar
1 peppermint teabag
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.