Passion Fruit Granita with Tropical Compote

Whisk frozen concentrate, water and lime juice in 8- or 9 -inch metal baking pan until concentrate has thawed. Freeze mixture until icy at edge of pan, about 1 hour, depending on type of freezer. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 1 hour. Whisk to distribute frozen portions evenly. Freeze without whisking until solid, about 4 hours. Using fork, scrape granita forming icy flakes.

DO-AHEAD TIP: Can be made 1 day ahead. Cover with foil and keep frozen.

Mix pineapple, mango, kiwi, sugar and orange in medium bowl to blend. Toss with 1 to 2 tablespoons ginger. (Can be made 3 hours ahead. Cover and refrigerate). Spoon granita into 6 frozen Martini glasses, mounding slightly on 1 side. Spoon compote on other side. Garnish with mint, if desired and serve immediately.