Seasons come and seasons go, and fruits remain the same.
They appear, fruits with multiple harvest seasons.
The watermelons are the most vibrantly coloured. Wedges split open like rose petals. I find myself looking longingly for them as I make my way home after work.
The wheelbarrows that balance ‘trays’ of wedges on whole fruit.
Vibrant in watermelon-red I say but the greens are not to be trifled with. They are the greenest of greens. The very hues of life and tropical living. Green with health, and with abundance.
Soursops, Avocados, green on the outside, creamy on the inside. With multiple seasons of sharing their fruit.
So yes, the Soursops are back again and this time I am ready to contrast my previous life experience of eating them raw. And only that.
On Soursop: They are considered mature when their spines are set far apart and the shiny green colour turns dull-green or yellowish-green. If picked prematurely, fruit quality remains poor. On the other hand, fruit left to ripen on the tree are often attacked by bats if they do not first fall to the ground.
In a non-seasonal climate, fruit may ripen throughout the year, but usually there are 1-3 harvest periods, with a prominent peak in the course of the main season.
Beckoning to me, in this season of contrasts. Asking me to do more.
Not only look at them as we drive by.
This season of scorching midday sun, and of thunderous storms long past midnight. Storms that leave rooftops beaten and windows rattled. With fear. Storms that are relentless in the fury they unleash.
This season is still rainy. Not much has changed in that regard.
We’re all recovering from the flu or one rainy season illness or the other. You know those annoying changes which turning seasons bring.
All the fruit is green. Well, mostly.
The cucumbers are thick. Green, smooth-skinned and perfect coolers.
The tangerines are green. Not very sweet but plump and juicy. I struggle with juicy but tasteless fruit.
Wheelbarrows of pineapples stand on street corners. I’m back to my fruit salad days. Bananas, apples and native mangoes too.
Soon I’ll venture out into the world of extracting their creamy flavours.
But for now, I’m content.
To catch my breath.
To admire the green.
And prepare for November.
See how I only just made it……I was determined October wouldn’t pass me by!
What’s in season where you are?