For dessert, top a scoop of grapefruit ice with a spicy fruit salsa.

1. Ice: Combine 1/4 cup honey and the water in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cool.

2. Whisk in juice and transfer to a shallow 1 1/2-qt. Freezer proof container. Freeze at least 8 hrs.

3. Fire (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into l/2-in. Chunks to make 1 1/2 cups.

4. Combine half of papaya, minced chili, mint and lime juice in a medium bowl. Drizzle with 1 tbsp. Honey and toss. Refrigerate 30 min., mixing occasionally.

5. To serve, add remaining papaya to salsa. Remove ice from freezer and chop into fine chunks using a sturdy fork. Place a scoop of grapefruit ice in a bowl or stemware glass and top with salsa.

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