I used to buy fruit that was sold as 'fresh'
unblemished, and sold that young 'to be kept',
which was to say 'not for eating'... This meant
it was bitter, having travelled many miles under-ripe,
much like children in education. But the older I get
the more I find that the softer the fruit the sweeter the taste,
and the more it agrees with me, even when it is deliquescing
and becomes alcoholic. With the right recipes for its use
it is perfect. As I bake I imagine the ways I would like
to see myself used for best when I am in that state,
and wonder, who will bring out the fullness of my flavour?
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