Beet and Pineapple Granita – Better Living


With a texture similar to a snowcone but with flavor intensity, granita is a deliciously icy treat enjoyed in cafes and beachside bars throughout Italy to beat the summer heat. Luckily there’s no need to get on a plane to get your fix. In fact, granita is so easy to make; once you give it a try, you’ll be sorry you didn’t start making it sooner. 

Granita’s recipes are pretty simple. They start with a combination of fresh fruit, sugar, and water blended and poured into a shallow pan. Then, as the fruity mixture freezes, you create the granita’s flakey delicate tiny ice crystals by scraping it with your fork every half hour or so.

Not only is this beet-pineapple granita recipe tart, tangy, sweet, and icy, but it’s also packed with wholesome plant-based ingredients, antioxidants, and nutrients. It’s a dessert you can 100% feel good about eating! Plus, we’re swapping out the sugar for an incredible superfood instead – mānuka hoHoney

What are the Benefits of Manuka Honey?

Mānuka honey is a type of hoHoneyade by bees who drink the nectar of the manuka tree (Leptospermum scoparium) which grows wild in New Zealand and blooms for only 2 to 6 weeks each year. 

All hoHoneyn general has some antimicrobial and antifungal properties while providing antioxidants and trace nutrients like B vitamins, calcium, magnesium, phosphorus, and potassium. But mānuka honey is particularly rich in an extra special compound called methylglyoxal (MGO). Found only in trace amounts in other types of hoHoneyMGO gives mānuka honey powerful antioxidant and antimicrobial properties. A great way to support your immune system, mānuka HoHoneys is also a super healthy alternative to processed sugar in our recipe.

Now let’s start making granita!

Ingredients You’ll Need to Make the Beet Pineapple Granita.

Pineapple: You’ll only need one whole fresh pineapple for this recipe. When buying a pineapple, choose one with green leaves and a firm shell, which gives a little when squeezed gently. Ripe pineapples are yellow from top to bottom, and they should have a fragrant pineapple smell when you put your nose close to the bottom. If it’s turning orange, it’s already overripe. Pineapples are a good source of vitamin C and minerals like manganese, copper, and folate. It’s also the only source of bromelain, a compound linked with improved digestion and anti-inflammatory effects. 

Organic Red Beet Crystals:  You can use fresh beets for this recipe, but we prefer using a few tablespoons of Organic Red Beet Crystals from Flora Health instead. Super convenient, beet crystals are made from dehydrated beet juice pressed from freshly harvested organic beets. The crystals are naturally sweet, a little tangy, have no sugar added with the same sweet, earthy flavor as fresh beets. Best of all, there’s no need for any messy beet prep or red-stained ringers. 

Beets have one of the highest vegetable contents of folic acid (vitamin B9), and they’re also a good source of vitamin C, antioxidants, and minerals like iron, potassium, magnesium, and manganese. What beets are most valued for is their rich nitrate content which helps to improve blood flow, which in turn increases the oxygenation and uptake of nutrients in the cells. The result? You have more energy.

We love how convenient beet crystals are, plus they contain all the beneficial parts of the beet associated with health benefits like healthy blood pressure, liver health, and better athletic performance. Plus, they’re instantly soluble in water and won’t dilute the flavor of the pineapple.


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