The first time I met Chef Rob Ramshur was at Lineage, and at the end of a fabulous dinner with friends, he shared some of his Fig Mui. I went back a few months later, and was treated to even more of Chef Rob's Mui!
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His passion for preserving fruits led to the Traveling Plum in Maui, where he creates muis, or crackseed candy, from local fruit and natural ingredients. He uses zero preservatives.
He turns Pineapple, Indonesian Guava Peel, and Pink Guava Peel into mouth-watering muis that are a combination of sweet, sour, and salty in each bite.
The pineapple mui was my favorite, and it really was like eating candy to me - I couldn't stop eating it! The guava peel muis were a bit on the saltier side, but I still enjoyed it, as it reminded me of how I used to love eating li hing mui just because of how salty it was.
If you grew up eating crackseed as a kid, these muis are very nostalgic. I didn't eat wet muis growing up, but I'm now a fan.
Follow Traveling Plum on Instagram to find out when Chef Rob's new creations go live for ordering, because they sell out fast!
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