Monday, February 02, 2009

HHDD #25: Sugar Grilled Chicos with Wild Honey Yogurt

title
It seems our brief period of “winter” has come to an end, lasting just under a month. For a while our whole city revelled in the under 22C weather, everyone wanting to eat outdoors in the cool breezes. Suddenly jackets and scarves and boots-wid-da-fur were being paraded out on the streets. There was an actual chill in the air and every person who sweated out 11 months of tropics wanted a piece of the action.

Now the chill is gone, we are back to using the a/c at night, and the sun has come out again to remind me who’s boss. But even as I fuss, you and I know that I love being in the sun – swimming in the sea, wearing tank tops and flip flops all year, and the vibrant tropical fruits! Mango is at the very top (come over here to try the very best in the world!), followed by mangosteens, pineapple, jackfruit, and banana. And then there is this little fellow – the chico. The chico (sapodilla) is a non-descript little brown ball...kinda scruffy and certainly not as beguiling in appearance as his other tropical brothers. The flesh is likewise brown and quite plain looking. The taste however is something else entirely. Its juicy, sandy meat has a sweetness that is at once caramelly and boozy (sometimes I feel I taste coffee...but that could just be me). I love this fruit!

I have been thinking of other ways to eat it, aside from straight with a teaspoon, ever since I baked it in a clafoutis for Hay Hay It’s Donna Day and discovered that chicos cook rather deliciously! So it’s only fitting that I bring them to service again for another round of HHDD. This time co-hosted by Tartasacher of Mil Postres***

Tartasacher chose a simple but luscious recipe from Donna Hay -- Sugar Grilled Fruits and Cinnamon Yogurt. The original recipe uses figs and pears, but as fresh figs are just a fantasy over here, I decided to use my much-loved chico. To excellent results! Instead of using regular brown sugar, I used our local muscovado which is dark and earthy. Grilling the raw sugar on the fruit heightened the dark, molasses personality of the chico, and gave it a gorgeously sweet crust as well. Let me say...this will not be the last time I sugar-grill chicos! For the yogurt, I mixed in a local wild honey (instead of the cinnamon) whose strong flavour stood up well to the wildly-caramel sugar-grilled chicos. This is a wonderful treat to have for breakfast. You can even serve them up in shot glasses like I did here to make a sophisticated light dessert.

I still hold an illogical hope that the cool breezes will return this month...even if only for a short while (aren’t the arctic winds suppose to come down in the middle of February?). Meanwhile I’ll comfort myself with sugar-grilled chicos :)

***A tie in HHDD’s last round had Meeta of What’s for lunch, Honey? and Tartasacher of Mil Postres co-hosting this round. Meeta chose the savory theme with delicious Chicken Satay (my entry here) and Tartasacher chose the sweet theme with these lovely sugar grilled fruits! Hay Hay It’s Donna Day was created by Barbara of Winos and Foodies and is now under the care of Bron of Bron Marshall.

29 comments:

Rosa's Yummy Yums said...

What deliciously comforting dessert!

Cheers,

Rosa

MeetaK said...

this is a brilliant kind of dessert to whip up as a quick surprise. love it!

Bron said...

Oh I would simply adore to try some chico, & this is a fun way to have it I'm sure.

veron said...

How I miss eating chico...they are delicious...and how gourmet with wild honey yoghurt!

tartasacher said...

Hello ChichaJo:
Thank you for your delicious participation. Great recipe, wonderful photos.

Gracias ChihaJo por tu participación. Te lo agradezco mucho y el día 9 haré la ronda. Besos mil

A great kiss for you

♥peachkins♥ said...

This is interesting...

Lori said...

Joey,
This is an absolutely inspired creation! Kudos to you!

ChichaJo said...

Hi Rosa! Thanks! :)

Hi Meeta! It’s really so simple to make I could have it any time :)

Hi Bron! Wish I could share some with you...we could do a barter for some fresh figs ;)

Hi Veron! I love this fruit! Such a unique taste :)

Hola Tartasacher! Thanks for being a lovely host! Looking forward to the ronda :)

Hi Peachkins! Thanks for stopping by :)

Hi Lori! Thank you! :) Chico is one of my favourite fruits and I’m always looking for ways to use them :)

Patricia Scarpin said...

Joey, this fruit is very common in the Northeast of Brazil - people have it in juice form, and also make jam with it.
Your dessert looks so fresh and I'm sure anyone here would love it!

Jescel said...

wow..this looks awesome. and chico is one of my fave. we have a huge tree in our backyard (in cebu) and we often don't know what to do with the fruits... gotta try this. :o)

Manggy said...

Hmm, I just checked the forecast. 22C today! Meanwhile, I'm in a snowstorm in Jersey. Wanna trade? Ha ha ha. I've become so used to the heat that I only turn the a/c on when I'm sick. I wonder if I'll melt on my return to Manila?

You know how I feel about chicos :/ My mom loves them though. Who knows, maybe by sugar grilling them, it'll change my mind! It does look quite delicious!

Peabody said...

Hmm, never heard of that fruit. Now I want to find it.

Dhanggit said...

Wow, two entries for HHDD!! both looks stunningly delicious! I love your brilliant idea of grilled chicos this is definitely one recipe i'll try this march when i visit manila for vacation..reminds me that my hubby keeps on nagging me wanted to taste this fruit. hope it still in season when we get there

oggi said...

I miss our chico which is called sapote here in the US. I tried them once and they're not as good as ours.:)

The yogurt with grilled chicos sounds delicious!

Suzana said...

No idea what a chico tastes like... Sounds and looks yummy though!

Gattina said...

just look at that cameralizing I can totally forget figs for a while!!!!! beautiful! beautiful!

Brilynn said...

I've never had chicos before but they sound awesome!

jesse said...

MMm, comforting and looks sophisticated... what's not to love?

ryan said...

Wow. Cant wait to try that...

http://allthingsmanila.blogspot.com

ChichaJo said...

Hi Patricia! Nice to know we have that in common too :) Have never made jam from it though...would you have a recipe? :)

Hi Jescel! A huge tree in your backyard??? Lucky you!!!

Hi Manggy! Send me some snow! Siiigh...it’s hotter where I live because we are in the middle of the city buildings...it’s all warm smog and sirens here :( Who am I kidding...I love the excitement! ;) Heehee...you aren’t the only to dislike chicos!

Hi Peabody! It’s really a simple fruit here...but so yummy!

Hi Dhanggit! Hope you get to have chicos when you come over (and so your husband will finally try it)! How nice that you are coming here for vacation...I am sure you will enjoy! Let me know if you need some “on the ground” reports before you arrive ;)

Hi Oggi! Thank you :) Sapote? Oh gosh...that sounds like it could be tagalog! Heehee :)

Hi Suzana! I wish I could send you some!

Hi Gattina! Thank you! :)

Hi Brilynn! They are...at least to me :) Not everyone likes it here (unlike mangoes)!

Hi Jesse! Yup! It’s great when you can serve something that looks elegant but takes all of two minutes to prep!

Hi Ryan! Hope you try it out...it’s very simple and very yummy :)

Katrina said...

Oh, my, Joey! That looks scrumptious! I love chico, too, though I don't often have it. And sugar-grilling it sounds like a perfect use for it! I think it would also go well with ice cream, for an even more decadent treat. :-D

ChichaJo said...

Hi Katrina! Definitely with ice cream! The sugar grilling works super well with the chicos...it's also great with other fruits --- an you can do this in your turbo!

IYA said...

interesting indeed! :)

ho knows, baka aratilis na ang may kakaibang dessert soon! :p

i'll link you up, ok? :)

Jude said...

I like your description of how chico tastes. It's sandy texture is so unique.

ChichaJo said...

Hi Iya! Thanks! :) My goodness...I wouldn't be surprised if modern chefs here pick up aratilis soon!

Hi Jude! It really is so unique :) I love it!

Bordeaux said...

Superb dish. I'm happy to say that my years of living in Asia has acquainted me a little more with fantastic fruits like the sopadilla. Looks refreshing and fun.

greasemonkey said...

wow! i've never seen chicos so spruced up! they clean up nicely, don't they? excellent photography, btw! really sharp stuff!

mangoes (the zambales vs guimaras debate is still at a deadlock in my mind) really are at the top but, for me at least, second place is a toss up between chico and kaimito. for either fruit, i like just ripping the ripe ones apart and biting into the wedges and spitting out the seeds (i know, the hunter-gatherer in me is uncontrollable at times). hmm... their seeds are rather similar now that i think about it..

i hope you can post a kaimito dessert in the future! =)

ChichaJo said...

Hi Bordeaux! Glad that you had the chance to enjoy the fruits in this side of the world! :)

Hi Greasemonkey! Thanks! :) Chico and kaimito seeds are perfect for spitting because they are so smooth :) Will put my thinking cap on for that kaimito dessert :)

mensajes claro said...

They are delicious.