red pepper flakesBlend the fruit, juice, and sugar. Combine the fruit, lime juice, sugar, and salt in a blender or food processor fitted with the blade attachment. Purée until smooth, about 1 minute.
the purée in a shallow pan for 30 minutes. Pour the purée into a 9x13-inch metal pan. The purée should be about 1/2 inch deep, although it's OK if the purée is deeper; it will just take longer to freeze. Freeze for 30 minutes.
the granita with a fork and freeze again. Take the pan out of the freezer. The purée should have begun to freeze, especially around the edges and top. Scrape the mixture with a fork and return to the freezer. Repeat this process every 30 minutes for a total of 4 hours. The granita is done when the mixture is completely frozen and appears dry and flaky in texture.
the topping (optional). Stir the sugar, lime zest, and pepper flakes together in a small bowl. Set aside until ready to serve.
into bowls and serve. Scoop the granita into bowls alone or with yogurt. Top with sugared lime zest mixture if using.
(Hey, howmany people will turn their fruit salad over to check out the bottomanyway. Obviously knowing how much I love to cook and try out new recipes, he scanned for anything he thought would be of interest to me