And, it's funny, there is a beautiful photo of her grapefruit pops in the book, but it was her description of the street vendor, and the way his slices lit up the entire street that charmed me into trying them.Ī couple things to note before making these. Amanda was inspired by a street food vendor in Beijing. It's a concept I wish I'd thought of myself, but it's actually a recipe by Dirt Candy's Amanda Cohen, featured in Cherry Bombe: The Cookbook. You bite through the crust, and the citrus explodes with a wave of sweetness. Imagine plump, juicy, citrus segments coated in thin, crunchy, sugar shells. These are my new favorite thing, and I suspect they might end up being your favorite thing too.
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