Cherimoya Season

Heart cherimoya

It’s rainy around these parts, and while I usually enjoy my frequent visits to the local open air farmer’s markets, today I ventured to my neighborhood supermarket. Boy, am I glad I did! While I perused the deeply-hued kale leaves and the mountains of vibrant citrus options, something in the opposite end of the produce section caught my eye. Nestled between the over-sized Mexican papayas and Macaw-colored mangoes sat one of my all-time favorite fruits on this planet. I nearly crashed carts with an elderly man on my mad dash to the cherimoya finish line, as I couldn’t believe my eyes. Cherimoya season usually doesn’t start for several more months, but there, before me, stood a stack, begging me to take them home. Far be it from me to deny the little artichoke-shaped buggers their true destiny, I scooped a few, and gently placed them in my cart, like the precious gems they are.

cut cherimoya

It’s true that the cherimoya is like the ugly duckling at a high school dance, constantly getting overlooked for its more popular tropical fruit cousins, but don’t let its aesthetically unpleasant exterior fool you. Once sliced in half, what hides beneath the chartreuse casing is nothing short of a gift from mother nature. What looks like an unassuming outer shell gives way to the silkiest, most creamy fruit that tastes like a week in Jamaica.  And while disposing of its hefty seeds can be a bit bothersome, the custard flesh is worth the tedious spitting. At room temperature, chilled in the refrigerator (my personal favorite), or frozen, there is no wrong way to partake in this indulgent treat. Plus, as an added bonus, many varieties are heart-shaped, and with Valentine’s day quickly approaching, it could be a satisfying alternative to the more decadent fare. Bite of Cherimoya

Do yourself a favor, and take a cherimoya for a spin. After all, it’s the inside that counts.

Chocolate and Caramel Dipped Pretzel Rods

pretzel rods

In my not-so-humble opinion, the best party favor is an edible one. Recently, I was delighted at a friend’s baby shower when our delectable take-aways were these long, crunchy pretzel rods that looked as if they took a swim in a fine pool of chocolate. Once I bit into the sweet treat, I was in for an absolutely pleasant surprise, as concealed beneath the sheet of chocolate was the silkiest, stick-to-your-teeth coating of caramel. Although these dipped rods are reminiscent of a classic Twix candy bar, the specks of salt that decorate the pretzel elevate the whole flavor profile, making them nothing short of gourmet.

I quickly dreamed up ways to decorate these in my own style, and after a  jaunt to my local specialty food store, I found “Judaica” sprinkles. While these chocolate-caramel sticks made for great baby shower favors, they can also impress guests at your next adults-only event, and can be decorated with countless possibilities. Easily wrapped in cellophane bags or an air-tight container, these can be stored for up to one week.

Chocolate and Caramel Dipped Pretzel Rods
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
 
Impress your dinner guests with these decorative gooey, salty, and sweet treats
Ingredients
  • 1 bag long pretzel rods
  • 1 bag soft caramel candies
  • 1 bag good quality chocolate chunks
  • 2 tbs water
  • sprinkles to decorate (optional)
Instructions
  1. Place unwrapped caramels and water in a large microwave-safe bowl, and microwave for 1 minute at a time, until melted. Mix well between each interval.
  2. Once caramel is melted, dip pretzel rods in the caramel until the caramel reaches the midpoint of the rod. Use a spoon to remove excess caramel from rod. Place rod on a baking sheet lined with parchment paper, and let the caramel set.
  3. Melt chocolate in a double boiler. Once the chocolate is sufficiently melted, dip the caramel-coated rods in the chocolate, and let the excess drip off. Lay on parchment-lined baking sheet to set, and add sprinkles if wanted. You can put them in the refrigerator to speed up the setting process.
  4. Store in an airtight container for one week.

 

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