Fruit juices in the US are often seen as either a kid’s drink or as a component for cocktails (cranberry g&t, I’ve got my eye on you), whereas other countries rely on fruit juice as an alternative to water — there is a fruit juice stand with all fruits in every color for each corner in Syria (or there was…) and India is also known for fruit juice vendors.
Agua fresca is a Mexican invention that also fully appreciates the cooling, refreshing power of fruit. It is a slightly sweet and super refreshing drink – perfect to cool off from the heat of the day or a spicy meal. Fortunately, aguas frescas are slowly gaining popularity in the States (Califia Farms recently released a line of aguas frescas including “Kiwi Cactus” that I’d love to try).
Jam is terrifying. It is the zombie movie of spreads. It can become undead and grow a bacterium that will kill you. I hope you are excited to make jam now.
I swear this one is not so hard, or murderous. There’s no 10 minutes of boiling Kerr jars or air-drying or anything like that – it’s a quick easy jam that makes enough for right this minute and maybe the next two weeks if you don’t get too greedy. Store in the fridge and if you have too much for you, it makes a great for-no-special-reason gift.
The first time I had mango sticky rice was when I lived in Rochester, NY. There was an old dump of a Chinese place on South Ave that everyone raved about. I made it there twice, and what I remember about it was the mango sticky rice (ironic, since it’s a classic Thai dessert). I remember walking home on South, carefully dividing the dessert into “now” and “later” so that I could savor it: the unusual taste of cardamom (now one of my favorite spices), the sweetness of the white sticky rice in contrast to the silky, musky sweetness of the mango, and of course, the creamy texture. It’s almost an overwhelming dessert, especially compared to the single-note sugariness of a bowl of ice cream or a cookie.