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1
Peel and cut 1 pineapple into 2-inch cubes.
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2
Using a vegetable juicer, juice the cubed pineapple, (you can also use a food processor to puree the pineapple and press it through a strainer lined with cheesecloth so that you are left with pure juice).
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3
Pour the juice into a saucepan with the cardamom.
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4
Bring to a boil.
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5
Remove from the heat, set aside, and let the cardamom infuse.
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6
Peel the remaining pineapple and cut horizontally into 1-inch round slices.
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7
Cut out the center core with a small size round cutter.
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8
Place slices of pineapple in the pineapple juice, bring to a boil, and then turn off the heat.
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9
Let cool and marinate overnight in the refrigerator.
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10
The following day, preheat oven to 350 degrees F. Remove pineapple slices from the juice place on a sheet pan.
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11
Roast in the oven until tender, about 30 minutes.
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12
To plate, place warm pineapple in a bowl and top with a scoop of Green Tea Melon Granita.
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13
Place the melon in a bowl.
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14
Add the ground ginger, green tea powder, and honey.
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15
Blend with an immersion blender until smooth.
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16
Pour into a saucepan and bring to a boil.
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17
Remove from heat and strain into a shallow 9 by 13-inch metal pan or dish.
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18
Stir in the lime juice, let cool, and then freeze overnight.
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19
The following day, remove the granita from the freezer, scrape with a fork to make the granita, and return to freezer until ready to serve.
