- Flaked coconut from the Indian grocery store.
- Raw unsalted shelled pistachios from Trader Joe's.
- Pomelo and mango flavoring essence. A pomelo is a very large green citrus fruit, native to southeast Asia (although the USA is the largest producer), similar in taste to grapefruit, but slightly sweeter and less juicy (thank you Lucy!).
We used the pomelo essence and the flaked coconut to make coconut cookies with a tropical citrus and slightly tangy flavor. The main reason for the coconut is to make coconut cakes but I couldn't resist trying the two flavors together. We'll probably make gelato with some of the pomelo essence, or combine it with fresh lemon juice for a sorbet.
We've been missing the cranberry-pistachio biscotti since the last batch burned in the oven. That's on the list to make today.
He also brought some See's Candy (Nuts & Chews) which we're sharing at the bakery and probably won't last beyond tonight.
All that and he folds boxes too! We love it when he comes to visit.