Friday 14 June 2002

Life is just a bowl of cherries

California cherriesLast night I stopped by the greengrocer to buy some salad vegetables and was amazed to see a box of cherries. In Australia the cherry season occurs around November and only lasts a month to six weeks. These cherries were plump and delicious-looking. Expensive too, at AU$24.95 a kilo (that’s about US$6.50 a pound). Midway through the season in Australia, the price drops to around half that. But cherries are my favorite fruit so I bought a couple of handfuls and they were worth every cent. On my way home tonight I bought some more. I like cherry-anything really: cherry danish, cherry yoghurt, cherry pie, cherry jam, cherry strudel, Cherry Ripe… but real cherries are the best. Especially California cherries in the middle of winter.

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Comments

Watering at the mouth...

Posted by: Yardsale on 13 June 2002 at 10:12 PM

Hungarian cold cherry soup.

Mightily doth it rock.

I have not found the right recipe for it yet, but it is one reason I remember Budapest with considerable fondness.

Posted by: Dorothea Salo on 13 June 2002 at 11:21 PM

Washington State Cherries, yay!

I especially like the Rainier Cherries, yellow and pink like a peach. They don't travel as well as the more-common Bings, though.

Posted by: Anita Rowland on 13 June 2002 at 11:28 PM

Oh, Dorothea! I had never even heard of Hungarian cold cherry soup. A google search on "Hungarian cold sour cherry soup" yields about 1300 hits. Are none of these recipes satisfactory?

Anita, those Rainier cherries look like perfection. If they're $5-6 a pound in the US, goodness knows how much they'd be if they were imported into Australia. That Seattle Post-Intelligence story says they can sell for a dollar a piece in Japan and, having occasionally bought fruit in Japan, I can well imagine it.

Posted by: Jonathon Delacour on 13 June 2002 at 11:40 PM

Stop it! Just stop it!

(Cherries are my favorite fruit.)

Posted by: Pascale Soleil on 14 June 2002 at 02:26 AM

Good Lord, you expect me to go through 1300 recipes for the same thing? Sorry, no can do.

I've tried about five, as it happens, and none of them were quite right. I suppose I should try some more.

There is, of course, always the possibility that it's the cook rather than the recipe.

Posted by: Dorothea Salo on 14 June 2002 at 05:08 AM

This discussion is now closed. My thanks to everyone who contributed.

© Copyright 2002-2003 Jonathon Delacour