JUICY

Honestly, the first thought I jotted on my pre-writing notes reads “Juicy, a sign on the seat of some woman’s pants I once saw”.  “Truth in labeling laws apply.”

Weird notes aside, most people in the climate I live in (upper midwestern U.S.) won’t believe me when I tell them that when we (in the upper midwestern U.S.) receive natural fruits from the tropics, those fruits are picked before maturity, or the proper degree of ‘ripeness’.  This is done to avoid spoilage before reaching its destination.

An orange, for example, when picked at its correct degree of ripeness, in the tropics, provides delicious freshly squeezed orange juice.  Not only is it sweet and delicious, its naturally fortified with the proper amounts of vitamin C.

When I lived in vitamin C-rich Nicaragua, for example, I could  squeeze the juice (“jugo”, or “zumo”) from one orange, or lemon, to fill an eight-to-ten ounce glass.  Juicy goodness in a glass.  Sometimes my wife and I would go to a farm, and pay to pick fresh fruit.  The farm proprietors (‘dueños’) would charge .10 units of their currency (Cordoba) for a piece of fruit.  That value was less than .01 cents USD, at that time.  We did this  two times a month.

Twice a month we filled our containers with pineapples (both sweet and tart varieties), oranges, lemons, mangoes, “pithaya” (called dragon-fruit in the U.S.) and melocotón, (called “starfruit” in the US) among other fruits.  These tropical fruits stayed ‘Juicy’, because they were picked fresh at its peak of ripeness.

 

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