[1] Rich and delicious, a boozy strawberry “shortcake” (photo © Baileys).

[2] There are plenty of fresh strawberries in the market (photo © In Harvest | Facebook)

[3] Crumble shortbread cookies for the “cake” layer, or use cubed pound cake (photo © Lark Fine Foods).

Looking for something special for Mother’s Day (or Father’s Day, or Valentine’s Day, or any day you just want a nifty dessert)?

Check out this swoon-worthy strawberry recipe from Bailey, made with Baileys Strawberries & Cream Liqueur.

The result: a beautifully boozy strawberry shortcake.
 
 
RECIPE: BOOZY STRAWBERRY SHORTCAKE

The recipe calls for crumbled shortbread cookies. You can substitute cubes of pound cake, if you prefer.

Or heck: Use both!

And of course, you can serve a glass of Baileys Strawberries & Cream liqueu with the shortcake.

You can build the shortcakes in pint glasses, large goblets, or anything else you have on hand.
 
Ingredients For 2 Servings

 
Preparation

1. BEAT the Baileys Strawberries & Cream liqueur and the cream cheese with a balloon whisk, until smooth.

2. WHIP the cream add it to the bowl with the cream cheese mixture. Fold in the strawberries.

3. CRUMBLE the shortbread into two glasses. Add the strawberries and cream mixture. Top with the strawberry garnish and chill for 30 minutes or longer. Serve and swoon!
 
 
THE DIFFERENT FLAVORS OF BAILEYS CREAM LIQUEUR

Since the debut of Original Irish Cream Liqueur in 1974, Baileys has expanded its portfolio to include Almande (vegan, made with almond milk instead of cream), Chocolate Cherry, Espresso Crème, Salted Caramel, Strawberries & Cream and Vanilla Cinnamon.

Some flavors, such as Crème Caramel, Hazelnut, Mint Chocolate and Pumpkin Spice, have been retired, leaving behind fond memories.

No doubt, there will be new varieties on the horizon!
 
 
> THE HISTORY OF BAILEYS IRISH CREAM
 
> THE HISTORY OF CAKE & THE DIFFERENT TYPES OF CAKE
 
> THE HISTORY OF SHORTBREAD
 
> THE HISTORY OF STRAWBERRIES

Soursop is in season. It’s harvested in April and May, and again in September through November.

What is soursop, you ask?

Also known as graviola and guanabana, soursop is a heart-shaped tropical fruit (photo #2) native to the Caribbean and South America.

Other names include thorny custard apple, thorny mango and thorny fruit, due to its exterior spikes (which are lightly prickly, and break off easily when ripe).

The fruit now also grows in tropical regions across Africa and Asia.

Is it sour?

Nope! Soursop is a deliciously sweet-tart fruit with a bright flavor.

The name was bestowed due to its slightly acidic taste: a pleasant tartness, like pineapple.

The flavor evokes coconut and banana, with notes of citrus, pineapple, apple or strawberry, depending on where it is grown.

The thick creamy, texture reminiscent of banana.

Ready to blend it into a smoothie?
 
 
MORE ABOUT THE TROPICAL SOURSOP

Soursop is the fruit of Annona muricata tree, a broadleaf, flowering, evergreen tree (photo #2). It is native to the tropical regions of the Americas and the Caribbean.

Soursop is in the Annonaceae family (also known as the custard apple tree family); and in the same genus, Annona,, as the cherimoya (photo #5—more about the family relationship below).

The size ranges from 4 to 12 inches long and up to 6 inches wide. A single fruit can weigh up to 10 or 15 pounds, so it is often cut up and sold in pieces (photo #1).

Soursop should be ripened at room temperature.

As it ripens, the fruit will lighten in color to a bright yellow-green color and the spines will soften. It will have a hollow sound when tapped.

A ripe soursop should yield to the touch and be somewhat fragrant of pineapple.
 
 
WAYS TO USE SOURSOP

Like most fruits, soursop is often eaten raw. You can scoop the pulpy white flesh right out of the halved fruit, with a spoon.

You can find the whole fruit in specialty produce, Caribbean and Latino markets. The pulp is also sold with the seeds removed, for easy consumption.

Important note: Don’t eat the seeds†. Otherwise, use the pulp to make:

 
 
NUTRITION & HOMEOPATHIC USES

Soursop is low in calories and high in fiber, with zero sodium or fat.

It includes a wide range of antioxidant phytochemicals*.

In terms of vitamins and minerals, soursop is packed with B-complex and vitamin C, and a hit of calcium, copper, iron, magnesium, phosphorus, potassium and zinc.

Homeopathy

Soursop tea is used by some for medicinal purposes, for its perceived help in reducing the risk of certain types of cancers.

It may also help to alleviate pain and decrease inflammation.

However, it’s important to note that research on these applications is limited.
 
 
SOME SOURSOP RECIPES TO GET YOU STARTED

 
You can find many more soursop recipes online.
 
________________

*Phytochemicals are chemical compounds that occur naturally in plants; beta carotene from carrots is an example, as is lycopene from watermelon and tomatoes. Diindolylmethane, found in vegetables from the Brassica genus (bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, kale, kohlrabi, mustard greens and turnips, among others) is being tested against respiratory tumors, cervical dysplasia and prostate cancer. Cooking may destroy the phytochemicals, which is why a raw diet is popular among a growing group of health-focused consumers.

†The seeds contain some toxic compounds.

[1] Soursop can be sliced and eaten like pineapple, either in larger pieces or in smaller bites for a fruit salad (photo © Mallivan | Panther Media).

[2] The fruit growing on its tree (photo © I Like Plants | CC By 2.0 License).

[3] The fruit is ideal for the “frozen group”: ice cream, ice pops and sorbet (photo © David Driver Fotografo | Panther Media).

[4] Ready for a Soursop Colada (photo © Wally G | CC By 2.0 License).

[5] Cherimoya, a similar-looking, much smaller fruit in the same genus (photo © Sid Wainer).

[1] A Mexican torta with beef on the tradition bolillo roll (photo © Hofack 2 | Panther Media).

[2] Fusion food: an avocado and beef torta on a French baguette, instead of a Mexican bolillo roll (photo © Avocados From Mexico).

[3] In Mexico around 1900, the French baguette was shortened and widened into a roll called bolillo (photo courtesy Glane23 | Wikipedia).

[4] The telera is another roll used for tortas. Here’s a recipe to bake your own (photo © King Arthur Flour).

[5] A vegetarian torta: black beans, avocado and Oaxaca cheese (photo © Frontier Foods).

May 5th is National Hoagie Day. It’s also Cinco de Mayo, where Mexican food is the cuisine of the day. So how about some fusion food: a celebratory mashup. Make a hoagie sandwich with Mexican ingredients—in other words, a torta sandwich on a hoagie roll.

First, let’s clarify: Torta means different things in different cultures (and it’s not to be confused with tart, tort or torte).

 
But in Mexico and some other parts of Latin America, torta is a sandwich, made on a roll called a bolillo (photo #1).

Telera (photo #3) is another type of roll used for a Mexican torta: flatter and thinner than the bolillo.
 
BOLILLO ROLLS

Some sources say that bakers in Mexico took inspiration from the French baguette, and made a shorter loaf called a bolillo or pan francés (French bread) to make sandwiches.

Telera rolls are also used. Here’s a recipe to bake your own (photo #4).

According to Spoon University, the most traditional torta, whether on a bolillo or telera roll, is stuffed with pork carnitas (braised slices of pork).

The torta is then either media ahogada (“half drowned” or partially dipped) in spicy salsa, or bien ahogada (“well drowned”).

Modern tortas are made in endless varieties—including vegetarian and vegan. Different regions of Latin American have their own favorite ingredients.
 
 
HOW TO MAKE A TORTA SANDWICH

Bolillo or telera, the roll is spread with butter and filled with any desired ingredient (or at home, anything at hand):

 
Compare these to typical hoagie ingredients: There’s a lot of overlap, just with a different national flair.

So celebrate two holidays at once: Instead of a bolillo or talera roll, place the ingredients on a hero roll.

Or get fancy, and use a baguette or ciabatta roll.
 
 
HOW TO MAKE A HOAGIE SANDWICH

The ingredients are not too far apart from a torta. Ingredients also vary for a traditional Italian-style hoagie versus an American variation, with roast beef or turkey and American-style cheeses.

 
Ready to celebrate? Grab the ingredients and start building those sandwiches.
 
 
> CINCO DE MAYO HISTORY
 
 
> HOAGIE HISTORY & HOW TO MAKE A GOURMET HOAGIE
 
 
> SANDWICH HISTORY