One Texas, U.S.A., sno-cone stand offers the “pick-a-dilly” – a PICKLE FLAVORED version of the frozen treat.

National Geographic 5,000 Awesome Facts, fact # 6 of Decadent desserts

A “pickadilly” sno-cone is a sno-cone that is topped with “pickles and Kool-Aid.” ( https://thefancynavajo.com/2019/08/01/fancy-navajo-piccadilly-snow-cone-homemade-berry-sauce-recipe/)

According to (https://www.atlasobscura.com/foods/piccadilly-raspa-snow-cone), is to start with shaved ice, not crushed ice, and scoop it into a Styrofoam cup or a funnel paper cup. The shaved ice is called raspa, from the Spanish “hielo raspada”.

The next step is dowse the raspa with green and red chamoy, which is a variety of “savory sauces and condiments in Mexican cuisine made from pickled fruit.” It may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilies. (https://en.wikipedia.org/wiki/Chamoy_(sauce))

Then, after the above instructions, top it off with cherry Kool-Aid and add the final touches with diced pickles.

But first, chamoy is prepared by packing fruit into a brine solution, occasionally acidified with vinegar drawing out the moisture due to osmosis. The salted fruit brine is then seasoned with chili powder, turning it into chamoy.

Chamoy differs in taste due to the fruit used and the composition of brine methods used. Sno-cone with raspa and chamoy sauce and pickles;

Here is a recipe that doesn’t include the chamoy and crushed ice, not shaved: (https://cookpad.com/us/recipes/13653238-piccadilly)

• 3 scoops tang.
• 1/2 cup sugar.
• 1-1/4 cup water.
• 1 packet kool-aid.
• 5-9 cups ice depending on slushy you want it.
• 1-2 large pickles. Chopped.
• Combine first ingredients, minus Kool-aid, and save the pickles to top the decadent treat, then adding with kool-aid sprinkles.