Chocolate-Dipped Citrus with Pistachios
An unexpected Valentine's treat! Plus, my favorite February produce + a recipe for caramelized fennel
Today’s post is short and sweet. I’m sharing a quick little idea that’s perfect for an easy Valentine’s treat—or really just an anytime treat. And you don't really need a recipe for this! It’s an idea that you can get instantly, just by looking at the picture.
Chocolate-covered strawberries get all the love this time of year, but they're not even in season! Sure they’re good once they’re covered in chocolate—I mean, what isn't? But what is in season is citrus, which is also delicious dipped in chocolate. There’s something about the burst of tart juiciness in your mouth against the brittle snap of the chocolate that’s irresistible!
I often buy bags of clementines at the supermarket, ever hopeful that they will get the top grade from my husband, Steve, and me. We give them a score, hoping for the elusive A+. I’ve always wished they would let you bust open a bag in the store to try before you buy (before COVID, at least). Oh well!
More consistently delicious are the fruits sold loose with the leaves still on, usually labeled “mandarins” or “satsumas.” Buy these if you can—just make sure they’re seedless. These are almost always juicy with thinner membranes and have a good flavor balance making them just a little better for this easy treat.
