Eating seasonally is like being in a state of renewal. You get to enjoy things at the first picking, in the full flush of the season, and like a loved one leaving after a joyful visit, you soak up all it you can, until the next time. Until the next season.
We have such a vast array and so many varieties of certain fruits, like mangoes, bananas, pears, watermelons etc that choosing can make one dizzy. That’s a nice problem to have isn’t it?
Golden apples are in season. While I grew up eating golden apples in Guyana it was always with salt and pepper when green, or as a fruit drink when ripened. It was not until I came to Barbados that I would fall in love with golden apples made into a drink with the un-ripened fruit. Later, I would go on to experiment by making a crumble with the ripe fruit. And for the first time, I would make my own stewed golden apples, all of which I shared in my book, Tastes Like Home, My Caribbean Cookbook (Randle 2011). I believe that coming from an amazing place like Guyana where there is so much to enjoy and experience, and then being in a place where there’s not that much variety (of certain things), that you look for other ways to delight in a taste of home.
