Morning tea time. Stomach grumbles. Getting so sick of eating almonds day in day out. Following the doctor’s orders every day is pretty boring.
Ooo! What if I go to the Asian store and find something new!
Yay! Morning tea is saved!
***
Searching the shelves for something cheap, weird, and not massively unhealthy. Hmm, lots of dried fruits I’ve never had before! But which one.
Looking over a pack of red-brown soft balls. These seem more moist than everything else here and I do like my food squishy. Done!
Up to the counter to pretend to practice my Chinese.
“Ni hao! Zhe shi jiao shenme?” Hello! What’s this called?
“Na shi jiao li.” That’s called plum.
Ah, yes, li, one of the words I only remember when prompted. Back into the morning heat with my mystery prize.
***
The scissors have only just clipped the top of the packet and the smell is already at my nose. It’s sweet and heady, causing involuntary saliva. What a good omen!
The plum is soft but firm between my fingers, imprinting a slight red glaze.
Nibble. Whoa. It tastes like fruit cake, then salty, then sour… it’s great! The flesh is more solid than it first seemed, needing to be pulled and scraped away from a seed, but still moist enough to leave a faint juice.
Yum!
Rolling the stone around in my teeth, eager to get every piece of goodness. This is dried fruit on steroids. It’s sweet, tart, vinegary, salty, so many things at once.
I can’t keep this to myself. Every person I give one to looks at it warily, tries it, and then suddenly glances at me with a silent wide-eyed wow! in their eyes.
And the more I eat them the more I like them. The only downside is the pip. Otherwise I would put them in cereal, in cakes, in everything! But the flesh is determined to cling to the stone, I don’t think it could be cut away…
I must take these to Wollongong tonight to pass around the table. A food revelation this good cannot be kept quiet.
If I don’t eat the whole packet before I get there…
Rating:
Specifics: Heng Fai brand preserved rose plum, bought in Merrylands
Preserved Rose Plum
Morning tea time. Stomach grumbles. Getting so sick of eating almonds day in day out. Following the doctor’s orders every day is pretty boring.
Ooo! What if I go to the Asian store and find something new!
Yay! Morning tea is saved!
***
Searching the shelves for something cheap, weird, and not massively unhealthy. Hmm, lots of dried fruits I’ve never had before! But which one.
Looking over a pack of red-brown soft balls. These seem more moist than everything else here and I do like my food squishy. Done!
Up to the counter to pretend to practice my Chinese.
“Ni hao! Zhe shi jiao shenme?” Hello! What’s this called?
“Na shi jiao li.” That’s called plum.
Ah, yes, li, one of the words I only remember when prompted. Back into the morning heat with my mystery prize.
***
The scissors have only just clipped the top of the packet and the smell is already at my nose. It’s sweet and heady, causing involuntary saliva. What a good omen!
The plum is soft but firm between my fingers, imprinting a slight red glaze.
Nibble. Whoa. It tastes like fruit cake, then salty, then sour… it’s great! The flesh is more solid than it first seemed, needing to be pulled and scraped away from a seed, but still moist enough to leave a faint juice.
Yum!
Rolling the stone around in my teeth, eager to get every piece of goodness. This is dried fruit on steroids. It’s sweet, tart, vinegary, salty, so many things at once.
I can’t keep this to myself. Every person I give one to looks at it warily, tries it, and then suddenly glances at me with a silent wide-eyed wow! in their eyes.
And the more I eat them the more I like them. The only downside is the pip. Otherwise I would put them in cereal, in cakes, in everything! But the flesh is determined to cling to the stone, I don’t think it could be cut away…
I must take these to Wollongong tonight to pass around the table. A food revelation this good cannot be kept quiet.
If I don’t eat the whole packet before I get there…
Rating:
Specifics: Heng Fai brand preserved rose plum, bought in Merrylands