Recipe | Pineapple Jalapeno Granita

Pineapple Jalapeno Granita
I love North Carolina, but it is hot here. Really hot. A day below 90 degrees is cause for celebration as far as I’m concerned. The good thing about all these hot days is that it’s the perfect excuse to get in the kitchen and make frozen treats, like this Pineapple Jalapeno Granita. (And, in my opinion, that’s the only good thing about hot weather. Popsicles! Ice cream! Granitas!)

Last summer when I had my community garden plot, one of the few veggies that grew really well was my jalapeno plant. My husband and I like jalapenos, but I started to panic because there were just so many. What would we do with them all?! One of the ways I started to use them was in fruit salads. The mild heat of the jalapeno and the sweetness of fresh summer fruit works so well together. I’ve tried it with cantaloupe, watermelon, and mangoes, but my favorite pairing by far is with pineapple.

Because I had been completely overdoing the whole pineapple + jalapeno thing, I decided to mix things up a little bit and use the duo in a granita. I’ve made this several times since then because it’s become one of our favorite summer desserts. Don’t let the jalapeno put you off–this is only mildly spicy. Just enough to make things interesting.

Pineapple Jalapeno Granita

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: 8

Pineapple Jalapeno Granita

A sweet and spicy granita adapted from Spicy Pineapple Ice Pops in Paletas by Fany Gerson

Ingredients

  • 1 c. water
  • 1/2 c. sugar
  • 1 jalapeno, halved (don't discard the seeds)
  • 1 lb. pineapple, peeled and diced
  • juice from 1 lime
  • 1/2 tsp. salt

Instructions

  1. Combine the water, sugar, and jalapeno in a small saucepan and cook over medium-high heat, stirring frequently. When the mixture comes to a boil, lower heat and simmer for 5 minutes more. Cool mixture to room temperature and then strain through a fine-mesh sieve.
  2. Add pineapple, lime juice, salt, and sugar mixture to a food processor and process until smooth. Pour mixture into 9 x 13 inch baking pan. Freeze until ice forms around the edges. Stir with a fork and return to the freezer--repeat every 20-30 minutes until granita is completely frozen. Use a fork to scape the granita into fluffy crystals and serve.

Notes

Cook time is the time in the freezer. Freeze time is approximate--it takes about 3 hours in mine.

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Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. Rivki Locker (Ordinary Blogger) says

    It's been hot here in New Jersey too, and this looks SO refreshing. Bookmarking it to try soon.

  2. Jessica says

    I have a whole bunch of jalapeno plants that I'm growing in my garden right now. This sounds delicious to make with them.

  3. Grumpy Grateful Mom says

    I also have a jalapeno plant. I never would have thought to make something like this–yum! I'll have to try it out when my peppers come on. :)

  4. jayedee says

    how yummy and refreshing does that look? i'm a little doubtful about the jalapeno, but you haven't steered me wrong yet, so i'll try it just the way you wrote the recipe!

  5. teri@thefreshmancook says

    This looks incredible! It is hot here in Las Vegas, and I am always looking for something to eat that is cool and refreshing. I can't wait to try it! Thanks for commenting on my blog. I do love working with the wonton wrappers. I love the fact that they are light & airy and it's like you are not eating anything. (yes, I do lie to myself quite often)
    Thanks for a great post!

  6. Texas Type A Mom says

    Yum! That looks tasty! I'm definitely bookmarking this one! Now to plant some peppers…

  7. Stephanie @ henry happened says

    That looks so good right now heading into 95 degree day. We got tons of hot peppers in our CSA last year and I didn't know what the heck to do with 'em!

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