| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 334 | 12g | 7g | 58g |
| sugars | fibre | protein | salt |
| 44g | 5g | 2g | 0g |
I fell head over heels for this popular fruit-based recipe that’s a favorite in my home – Baked Chico with Honey. There’s so much to love about this dish and its origin. Chico, also known as Sapodilla, originally sprouted in the tropical soil of the Americas and is now blooming in every fruit lover’s heart across the globe. Meanwhile, the sweet blend of honey sends me right back to my childhood: spirited summer days dappled with sunlight, the hum of bees buzzing through my mother’s kitchen led me to an enduring love for this sweet concoction. Combine these two and you get pure magic! A treat that tastes just feels like home.
The Magic Behind These Flavors
What’s unique about this recipe is the clever intermingling of Chico fruits, a soft sprinkle of cinnamon and nutmeg, and the sweetness of honey with a hint of lemon juice in every bite. Not to mention the creamy lusciousness of butter and brown sugar that in the oven matures into a rich, caramel-like sauce. As I whip up this delectable dish for my three adopted kids, I always opt for brown sugar and unsalted butter. A little nod to health consciousness it’s essential to remember that comfort food can be delightfully gratifying while still being mindful.
Health-Conscious Comfort
This recipe artfully walks the line between indulgence and health-conscious living. These tropical Chico fruits contain essential nutrients and antioxidants that aid digestion and provide a significant dose of Vitamin A. Incorporating honey in place of refined sugar also brings a wealth of antioxidants and can support heart health. With Baked Chico with Honey, you feed your body with a dessert that’s good both inside and out.
While Baked Chico with Honey makes a perfect dessert on its own, it also pairs wonderfully with lighter dishes. When served alongside a fresh salad or complimenting a hearty vegetable casserole, it adds an exciting twist that keeps taste buds coming back for more. Comparatively, it’s akin to a classic apple cobbler, with the chico offering a slightly earthier, more caramel-like taste.
To all the food lovers who are always on the go – Baked Chico with Honey is easy to pack and delicious to snack. Live wholesome and enjoy the richness in every bite. My mantra, after all, begins with the fusion of health-consciousness and comfort. Bon Appétit!
What You’ll Need
- 6 medium-sized Chico (Sapodilla) fruits
- 3 tablespoons of Honey
- 1 tablespoon of Lemon Juice
- 1 teaspoon of Cinnamon
- 1/2 teaspoon of Nutmeg
- 1/4 cup of unsalted Butter
- 1/2 cup of Brown Sugar
- 1/4 cup of Water
- 1/2 cup of Whipped Cream (optional for topping)
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is preheating, thoroughly wash the chico fruits and dry them with a cloth.
Step Two
Cut the chico fruits in half and scoop out their seeds. Dispose the seeds, leaving just the flesh of the fruit.
Step Three
In a small saucepan, combine the honey, lemon juice, cinnamon, nutmeg, butter, brown sugar, and water. Heat this mixture over medium-eye heat, stirring regularly until all the butter and sugar have completely melted and the mixture has a smooth, syrup-like consistency.
Step Four
Arrange the chico fruit halves in a baking pan or dish, with their open side facing up. Spoon the prepared syrup over the fruit halves, ensuring that each one is adequately covered.
Step Five
Bake the chico fruits in the preheated oven for approximately 20 to 25 minutes, or until the fruits are tender and the syrup has started to caramelize.
Step Six
Once done, remove the chico fruits from the oven and allow them to cool for a few minutes before serving.
Step Seven
Serve the baked chico fruits either plain or with a dollop of whipped cream, if desired.
