Goodwood Park Hotel is renowned for its range of fruity snowskin mooncakes. Hence every year, the hotel introduces fruit-based mooncakes to complement the rest of its snowskin range each year.
Pastry chef Joe Tan says: "Creating new mooncake flavours is always interesting for me because this opportunity only comes once a year. It also challenges me as it is different from creating new pastries in terms of what ingredients can be used and the production process."
Pink guava with passionfruit and rambutan is a very refreshing combination with a trinity of fruits.
"For the new Pink Guava with Passionfruit and Rambutan Snowskin mooncake, I discovered through research and rounds of experimentation that passionfruit enhances the unique natural flavour of pink guava very well, while providing a light aroma. For some juicy texture in each bite, I added rambutan bits as well. This is my personal favourite this year as I spent a lot of time and effort trying to perfect this original mooncake recipe. It is a very unique combination and I really like how all the three fruits complement each other so delicately.
"As the hotel is also well-known for our durian creations, we wanted to offer guests more interesting choices for durian snowskin mooncakes and therefore conceptualised this idea to make mooncakes with different durian varietals. Besides D24 and Mao Shan Wang, we felt that the pulp from D88, Red Prawn and Butter durians also make great durian fillings for the mooncakes in terms of the taste, texture and aroma."
The Limited edition Premium Assorted Durian Snowskin Combo comprising four mooncakes; each with a filling made from the fresh pulp of four types of durian ("Mao Shan Wang", Butter, Red Prawn and D88). Only 1,000 boxes are available for sale at $66. There is even an impressive Durian Snowskin Twin Treasures - mooncakes measure 12cm with D88 and "Mao Shan Wang" where only 500 boxes ($80) are available.