Egg Fruit

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I hate egg fruit. It might sound weird to write a post about a fruit you just don’t like, but it’s true. Everything about the egg fruit is enticing. The sweetheart shape of it is simply darling. The bright yellow outside reflects the sunshine that helped create it. The smooth buttery skin of it says, “You know I look good!” But that’s where the love affair pretty much ends for me and the egg fruit. The inside is chalky and creamy at the same time. A custard sweetness with hints of vanilla, and a slight grassy back flavor. On its own, it is my least favorite of fruits on the island. But let it ripen, to a soft richness, and the flesh of it MUST end up in a pie! Then I stop hating and start loving! Then it becomes worthy of a post and a celebration! Read More

Contessa Mango Rum

Mango Rum

I’ve been very impressed with the work being done on the island by not one but two of the local rum factories. Rum has been an important part of our history and the history of many other islands throughout the Caribbean. The entire economic system of the Caribbean was built on the production of sugar and all it’s derivatives. Sugar was king, and its byproduct molasses created a booming trade based on rum. Shamefully, it was also one of the primary reasons for the slave trade throughout the Americas. Rum is an elixir created by the sweetness of the earth and the sadness of history. Yes, a powerful brew indeed.

Here on the island, rum is a part of many celebratory pairings–rum Cake, rum raisin, even the classic rum and coke. There is nothing more flavorful or prevalent than rum! This recipe calls on that quintessential Caribbean flavor and at the same time takes advantage of summer’s favorite fruit flavor–the MANGO!

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