March 27 2012
A colleague innocently offered me a sweet today known as the 'Cherry Sour'. There was a little verbal warning shot which I ignored, and tucked straight in. I am a Campari drinker (we seem to be a dying breed, most people usually ask 'What's That!?' and pull a face on tasting it), so am not shy of bitter flavours.
I popped in the dusty red ball. My face automatically pulled various contortions I did not know were possible. They were really sour. You have to endure the pain of a bitter coating before breaking through to the calming boiled cherry sweet beneath. Wow, that was quite something.
This sourness is the effect of two acids in the ingredients - citric and malic. Drives your taste buds crazy. As an aside this is where a new miracle fruit called Richadella dulcifica
would come in handy. Eat ...