In Season in California
It probably sickens the rest of the world to hear Californians drone on and on about eating locally and seasonally. It's not exactly difficult for us, is it? As the rest of the Northern hemisphere grimly anticipate a Winter of turnips, carrots and cauliflower, I am still discovering fruits and vegetables at my local market that seem positively exotic by comparison.
Take this juicy little pineapple guava whose unique, aroma is currently filling my kitchen. Strongly scented in a way I can't find words to describe, the fruit is sweet and heady with quite some acid in the skin. You can try a sample at the Brokaw stand at the San Francisco Ferry Building Farmers Market. That's the same place where you'll find Will's [delicious] Avocados.
I asked if I could eat the skin. "It's too bitter", I was told, "but you could put it in a smoothie". So this morning, that's what I made for my breakfast. One whole guava, half a cup of yoghurt and a handful of ice. It blended into a stunning pale but vibrant green drink that has no trace of bitterness at all. The yoghurt tempers the strength of the fruit's flavour to make a mouthwatering concotion that is slightly puckering on the tongue and certainly wakes you up to the new work week ahead. Talking of which, I must be on my way...