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Mango Pineapple Granita

Makes about 1 ½ pints

1 ¼ cups frozen Mango chunks
1 ¼ cups fresh Pineapple chunks (canned or frozen may be used)
2 cups Healthmate Papaya Nectar Concentrate (or Creamed or Hawaiian Blend) reconstituted
½ cup honey
Juice of 2 large limes

Blend all ingredients in a blender or food processor. Freeze according to ice cream machine manufacturer's instructions. The granita is smoothest when served immediately. Pack in an airtight container and freeze for storage. The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing. Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices.

Papaya Brunch Cake

2 cups Flour
1 teaspoon Baking power
1 teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Salt
¼ teaspoon Nutmeg
1 cup Brown sugar
1 Egg
1 cup Sour cream
½ cup Oil
½ cup Healthmate Papaya Nectar Concentrate (or Creamed)

Combine all dry ingredients in a medium size bowl. Mix and set aside. Combine the remaining ingredients in a small bowl and blend together. Add the wet ingredients to the dry and beat until just blended.

Pour into greased 9 x 13 pan. Sprinkle topping over cake.

Topping:
1 cup Brown sugar ¼ cup soft butter
1 cup chopped nuts

Bake at 350 degrees for 40 to 45 minutes. Serve hot.

1 ½ pint whipping or heavy cream
½ cup Healthmate Papaya Nectar Concentrate or Hawaiian Blend Concentrate

Whip cream until it forms soft peaks. Add Papaya Concentrate and continue beating until desired consistency. Frost an angel food cake and refrigerate for two hours.

1 package frozen Strawberries
1 tablespoon Cornstarch
½ cup Healthmate Papaya Nectar (Creamed or Hawaiian Blend) Concentrate

Cook strawberries, cornstarch and papaya nectar over low heat until softened. Remove frosted cake from refrigerator and top cake with strawberry mixture.
 

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