Summer Fruit

My husband asked me last night what I wanted for dinner. We’d both just walked home in dark clothes under an insistent sun, and I had no appetite. I looked at him and said, “Ice.”

Then we grinned at each other. He headed for the basement freezer while I checked the juice pitcher in the fridge.

Every year, when the trees bow under their fruit, the melons drip with ripeness, and you start having to fight the wasps for the raspberries, we collect the sweetest, juiciest fruits we can find and take them home. We don’t eat them. Well, we pick at them a bit as we’re chopping them up–you would too–but these are destined for the freezer.

Nectarines and plums with their skins on, honeydew and musk mellon, pears, pineapple, raspberries, grapes–all fresh–plus frozen blueberries and cherries and whatever else looks good. All go into the biggest bowl we have and get tossed together. Then we stash them in the freezer in gallon bags. Some will come back out on the hot days before fall settles in. The rest will wait until the next summer, when the weather is oppressive but nothing is ripe yet.

Then, on those days that are too hot for solid food, we chop off hunks of our frozen fruit, throw it in the blender, and cover it with juice. It takes an amazing amount of juice, because none of the fruit liquifies as it blends down. But the end result is a brain-freezing mix of pure, sweet, icy fruit.

Uh, unless we add rum. Rum is good, too, although it gets harder to claim it’s dinner then. Either way, they’re the best fruit smoothies I’ve ever had. It makes those hot days something to look forward to.

Comments

  1. Anonymous says

    Rum vs. not … this is how you tell breakfast from dinner, yes? (Can’t remember which way it goes, though…..)