Upon waking this morning there were two things I needed to accomplish (well, three if you want to include my freakin' chemistry homework...). I needed to find dates and cherimoya. My mom and I went to the Farmer's Market where we found both. We also picked up some Italian parsley and cilantro to plant in our garden!
I admit it-- I'm a sugar addict. I'm also a health nut. The two don't really go hand-in-hand. So, I'm always looking for ways to incorporate health and indulgence. Cherimoyas and dates are the epitome of just that!
I had always been weary of dates. I mean, come on, they look like little turds or some sort of monster beetle. But, I'm always one to try anything, especially if I've been hearing good things. I asked the kind man behind the table if I could taste one, encouraged by his beaming fervor. When I tasted it, I was surprised by the flavor. I was starstruck. I bit into the chewy, sweet flesh, every now and then biting on a crystalized sugar chunk (natural sugars that the sun caramelizes, mind you!) They're reminiscent of caramel. My taste buds did the happy dance, and I'm hooked. Enlivened by how well my date tasting went, I was anxious to taste the cherimoya. Once I got home, I sliced into the soft, green skin of the cherimoya, dove my spoon in and took a bite. Succulence, I tell you. My family wasn't so keen as I was when it came to the cherimoya, also known as "custard apple." It really does taste like custard, though! The only difference is that custard apple has more of a tarty bite and gelatinous consistency.
So far, my ventures for today have been mighty successful. I'm in love, and life is good. Now if only I can conquer that chemistry homework....
[Did you know...]
-Cherimoyas are native to Peru, and grow freely in the high mountains of the Andes.
-During ancient times, dates were reserved as a delicacy only for the regal.
