I was watching a BBC cooking show in which a lady was doing "easy" Indian cooking. She made a granita (slush dessert) using pomegranate juice from a bottle, melon, and coconut. She mashed the melon into the juice and put it in the freezer until it had reached a slushy consistency, then served with pomegranate pips, a splash of rich coconut milk and some almonds on top.

I am playing with the idea, since pomegranate juice in bottles isn't available here (and would be a pain to make your own without one of those fantastic but prohibitively-priced juicers). What say the vegwebbers to tomato juice slush with bits of orange? Would the acid curdle the coconut milk? (I know it's not "real" milk, but still). Maybe sub bits of apple or pear for the melon.

I'm trying to think of what sort of seasonal fruits could be used...Watermelon, certainly. But the tomato idea had occurred to me first.

Ideas on the "tomato slush"-coconut milk combo??