The chicos that we harvested last week in Cebu, and which I managed to bring some ten kilos or so of to Manila as checked-in baggage, were ripening at an alarming pace… I was determined to find another way to enjoy this fruit besides eating it fresh/chilled. Plans to try a chico pie and even a jam or spread were for naught. A chico shake experiment didn’t turn out too brilliantly (the milk and chico combination didn’t float my boat), but this incredibly simple and rather delicious chico sorbet or granita was a hit.
To make, just scoop the meat out of roughly a dozen or more medium sized ripe chicos, removing the seeds, straight into a blender pitcher. Add some simple sugar syrup and a kalamansi or two worth of juice (no seeds) and blitz this till smooth. Place this in a freezer proof dish and freeze for about an hour or two. Once it starts to solidify, scrape the ice with a fork and repeat this procedure 3-4 times over the next few hours until frozen. What you get is an intensely flavored sorbet, surprisingly not too sweet and yet redolent with chico flavor. If you are a fan of chico, you will like this sorbet. Serve in scooped out “bowls” of chico… Yum. :)