According to Wikipedia, the flesh of this tropical fruit ripens only after it is picked and, when ripe, has an "exceptionally sweet and malty" flesh (the peel is not eaten), and many liken its flavor to "caramel, or a pear candied with brown sugar". Well, yum indeed! With that in mind, I could hardly wait to give it a try and picked up a couple at today's market run (actually, bike ride).
Another taste treat I recently discovered is that Belikin's holiday brew, Sorrel Stout, with its cherry-like taste, is an absolutely perfect pairing with Barry's dark chocolate bark. Score! I've enjoyed his chocolate with red wine in the past, but since I'm too frugal to buy wine here (it's price-y!), I haven't had the pleasure of this tasty combo since leaving the US. Now I've found my substitute. I sure wish Belikin would see fit to keep Sorrel Stout available year-round!