Would You Try A Pickle Juice Snow Cone?
Among the most popular summer treats that beat the heat, snow cones are an indefinite staple for many. For those who dwell in the Southern states, where temps tend to hover above the normal range between the months of May and September, grabbing a fruity-flavored shaved ice, even with the additions of coconut, sour gummy worms, or chocolate chips, has become fair game over the years.
The first snow cones were hand-scooped and sold by one man devoted to bringing icy treats to patrons at a Texas state fair in 1919. The same man, Samuel Bert, eventually found a way to streamline his invention by crafting snow cone machines for the masses. And the expanse of flavor possibilities has expanded significantly due to these icy confections' booming popularity around the world.
Every country seems to have a version of the snow cone. Japan serves patbingsu with bean paste, the Philippines craft layered halo-halo with canned corn and tapioca balls, and Mexico serves up sweet and salty raspados with various spices and chili sauce mixed with local fruits, such as mango and guava. Among the many flavor possibilities out there, would you ever down a dill-pickled-flavored snow cone? While slurping shaved ice flavored only with sour pickle juice might not sound like the most appetizing "treat," you might think twice about trying one if the confection included a sweet component to counterbalance the acidity.
Introducing the Piccadilly snow cone
If you're wondering what a Piccadilly snow cone is, you aren't the only one. This unique treat, which happens to be a mainstay in Mexican culture, is most popular in Texas and Arizona. The ingredients that go into this one-of-a-kind treat will spark your interest — or at the very least, cause a dramatic eyebrow raise.
The Piccadilly snow cone (known as raspado or raspa in Mexico and the southern U.S.), is typically sweetened with cherry syrup and mixed with chopped dill pickles and sour gummy candy. The concoction is then sprinkled with chili salt or Kool-Aid (or both) and doused with chamoy, a processed Mexican condiment made usually with dried chilis, salt, apricots or plums, and lime juice. If you've ever eaten a snow cone that lacked flavor, the Picadilly cone is sure to take your tastebuds to another dimension.
Raspa stands, usually located on random street corners and parking lots, are a popular destination for Southerners during the summer heat. While combining sweet, sour, and spicy elements into one chilled drink may have sparked your interest, are you brazen enough to try sour pickle chunks amidst cherry-flavored ice? As it turns out, the South has a thing with pickles. Enjoying brined cucumbers in sweet confections is just one way Texans are showing their devotion to the iconic pickle.
Texans have a thing with pickles
Sure, adding your favorite sliced pickles is to be expected when you grill up a plate of deli burgers. But Southerners have a deep-seated love for pickles that runs deeper than most everyday foods. This heartfelt appreciation is expressed by consuming these green sour coins in many unexpected ways.
Whether we can attribute pickles' growing popularity to Brooklyn-based farmers or the arrival of the kosher dill pickle in the late 19th century, one thing has become clear about pickled cucumbers: They complement a number of different foods. Especially for foodies of younger generations, the appeal of bold yet versatile flavors is becoming more and more appealing.
Beyond pickle-flavored potato chips and pickle-infused snow cones, Texans take things further than expected. Pickles are often used to add a certain depth of flavor to create tasty snacks without a high price tag. For instance, raspa stand owner Jose Torres told Dallas/Fort Worth's CW 33 that his favorite concoction includes shrimp, dried beef, chile, pickles, and hot Cheetos. If that doesn't spark your curiosity, at least you have the option of eating a large dill pickle while you watch your favorite movie on the big screen (as long as you're in Texas). Southerners far and wide swear by the salty, sour goodness of pickles so much so that they willingly add chopped variations to sweetly spiced snow cones. Are you brave enough to give the zesty frozen treat a try?