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Peaches, mangoes and mint. Ooh… I love the summer colors. Summer fruits are my absolutely favorite. Towards the end of summer, juicy peaches ripe in season, so were the extra large mangoes. My mom buys peaches by the box until the rainy season come again and the last yellow fruit refuse to ripe.
When the leaves are at the greenest, flowers bloom and bright coloured fruits ripen in abundance. Summer is hard to bear with, the weather is awfully humid and blazing with heat, so hot till it retards all the energy to do anything but lay in shade for an afternoon siesta. Only until one day, the clouds can't hold anymore, until the sky roars with thunder announcing a new season - there will be rain and lots of it. Soon the weather will be cooler (though there isn't much of a significant difference in Singapore context). That will also mark the inevitable end of summer fruits.
This summer, I've tried something new - growing herbs. I am not a person with green fingers and this is the first time any plants survive as long as they did in my hands. There were a few emergencies of course - they were dying. I got to bring my herbs pot back to the florist to look for plant doctor. After a few diagnosis, hundreds of stupid questions and some tender loving care, they are flourishing! And grew in abundance. I am weird perhaps but I talk to them, telling them to hang on or shouting a "See you tonight" when I rush out to work and it's such joy to come back at the end of the day and notice they grew a little taller. Now I have, mint, 4 different basil varieties and rosemary under my wing. I hope they remain the same when the rainy season comes.
This easy recipe happened when I have too much summer fruits at home and having too much mint growing. When it's too hot to go anywhere else but to chop up some fruits, splash in the booze, serve it up on a platter, write a post before an Sunday afternoon siesta.
Ingredients
- serves 4 happily
2 ripe mangoes
2 peaches
Handful of toasted coconut flakes for the crunch
Handful mint leaves, chopped
Maple syrup or brown sugar with 3 tablespoon water
Big splash of dark rum, I use sailor jerry* for its complexity
Method
Cut fruits up to anyway you fancy. On a sauce pan, Heat syrup with dark rum till it comes to a gentle simmer and thickens. On a large platter, Toss the fruits, pour over the hot rum syrup, sprinkle the coconut flakes and mint leave.
It's even more perfect to have ice-cream on the side. Enjoy.
*Note: This is not a sponsored post but because Sailor Jerry Dark Rum it's my choice of rum.
-till next post, ss.
Labels: Dessert, easy cooking, Fruit salad, Mango, mint, mojito, peach, rum, Sailor Jerry, Summer
