lundi, juillet 23, 2007

Dried Fruit

This is the season of Fresh Fruit. During which I consume what many might consider an unhealthy amount of nectarines and cherries. Rest assured, they would be my favorite fruits even if they where available all year. But their limited availability makes them all the more precious. But there is a way to enjoy fruit year 'round: through the miraculous process of dehydration.

I can see where you might want to abstain from dried apricots, given that they are blamed in the infamous "Jason made his poor pregnant wife throw up" incident. (Just don't blame the apricots: the problem is obviously caused by the sulfuric acid they are treated with.)
I can even go along with you on the dried apples. There's something creepy and leathery about them. So even whilst enjoying them, your point is taken.

But how can you have aught against the dried mango? Philippine brand dried mangos are made from the finest mangoes Mother Nature can produce. Full of "sweet memories of Cebu," these delights are as close as you can get to picking it yourself, and not nearly as sticky. I'll go as far as to say that the dried mango is better than the fresh, being cleaner to consume. No pealing. No dripping.
And how can you rail against the sweet experimentalism of the (extremely rare!) dried cantaloupe?

Perhaps the way the sugar concentrates when the water is removed makes these delights too sweet for you. If so, then you should go, as Gibran instructed, out into your seasonless world, "where you will laugh, but not all of your laughter, and weep, but not all of your tears."

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