Desserts

The ridiculously sweet tooth of southerners has historical roots in Charleston harbor. Sugar and dried fruits, chocolate and bonbons, and fresh fruits from the Caribbean have been imported into the “Holy City,” as it’s called, for well over two hundred years. It’s hard to classify many Lowcountry sweets: sweet potato pie might accompany a meal or follow as dessert; tea fare shows up at the breakfast table. Some pickles, such as watermelon rind preserves, are very nearly candy. There are Mediterranean and African influences, though most of our desserts can be described as typically country French and English.