berryfairyghost | Sunshine Revival: Challenge #3

Challenge #3: Snack Shack
The one I go on and on about Puerto Rican fruit preferences

Journaling prompt: What are your favorite summer-associated foods?
Creative prompt: Draw art of or make graphics of summer foods, or post your favorite summer recipes.

Journaling prompt: What are your favorite summer-associated foods?

It was a bit difficult to try to think about foods that are exclusive to summer.

I’m from Puerto Rico which, for anyone unaware, is a tropical island in the Caribbean where the climate was virtually unchanging growing up. I can list out some of our traditional Christmas foods, but I’m blanking on Summer dish memories.

In my experience, when you grow up in a tropical port town, beach bbq’s are not specifically tied to a specific season. You wind up near the beach regardless because that’s where the best local foods are located.
Note: Yes, eternal summer was one of the blessings/perks of having been raised near the ocean. It is a blessing that I cherish (and believe me, centered a portion of my personality around it lol)

So I guess that leaves me with taking you down to “My Favorite Fruits in the Tropics” since the cyclical availability of seasonal fruits is easier to track than specific dishes.

red heart locket opening. one side is a picture of tropical fruits. on the other text reads "tropical fruits, my beloved"

Mango Memories

beautiful shot of lush rosy yellow mangoes
(photo cr: Brigitte Tohm on Unsplash.Full View )

★ Anybody who’s into mangoes, knows what is up. Mangos cast a spell on you take a bite, so be careful (/hj.)
★ Back in the 2000’s during my high school years, on some August days, I accompanied my friend to her grandma’s house. Her sweet little abuelita hands would cut up some mango slices as a fresh snack.
★ We grow them in Puerto Rico but according to Wikipedia, they actually originate from the region between northwestern Myanmar, Bangladesh, and northeastern India.”

Quenepas (Melicoccus bijugatus)

(photo cr: Wikipedia)

★ Pronounced: Keh-neh-pas (Both E’s as the E in “echo”)

★ Nothing quite like spotting a local farmer selling a bunch of quenepas on the side of the road, right around when school begins in August. It was like a prize for being brave enough to start the semester.

(Full View on Wikipedia)

★ Quenepas also carry choking hazard infamy according to 2000's rumors from my childhood. Regardless of whether it’s true or not that a kid choked on one of these, I 100% can believe it. That fruit pulp is hella slippery. Also, they’re a stone-bearing fruit the size of a big toy marbel, so it’s really easy to imagine the danger there. I never put one in my mouth completely because I’m super anxious. I just kind of chew on that delicious sweet-tart goodness.

We Created Piña Colada. You're welcome.
a shot of three pi�a colada ingredients: coco lopez ceam of coconot, dole 100% pineapple juice, bacard� rum
(Photo cr: troprockin.com)

★ Fun fact: Piña colada originated in Puerto Rico. I found a handful of different origin stories but it’s hard to pinpoint. The pineapple is native to South America, and the Caribbean Indigenous Taínos (whose ancestors seem to trace back to South America as well) were known to cultivate pineapple crops.

Man, thinking about fruits we eat in PR makes me feel sooo homesick. sad smile kaomoji broken heart

Creative prompt: Draw art of or make graphics of summer foods, or post your favorite summer recipes.
~ GRAPHIC + RECIPE

I made a picmix with some of the fruits I was thinking of while I wrote this post. :)
I also added Pokemon found in the Alolan Pokedex because Sun/Moon reminds me of home.

a graphic collage featuring quenepas, guava, mangoes, and the Pokemon alolan Raichu, Whimsicott, and Gastrodon
From top to bottom: Quenepas, Guava, and Mangos.

Lazy Reliable Guide to Piña Colada

translated from Goya website, but I’m not linking them because f*ck Goya

As long as you have a blender and real Cream of Coconut, Piña Colada is one of the easiest beverages to prepare. I suppose that’s why it was a staple in student-led fundraisers back in high school.

Ingredients

2 cups of ice

1 cup of 100% Pineapple Juice

½ taza Cream of Coconut

Optional Garnish: 4 Maraschino Cherries

Optional Garnish: 4 slices of fresh Pineapple

Optional alcohol: 1 cup of white rum

Step 1: Add the ice, the pineapple juice, the cream of coconut, (optional rum cup if you desire) into the blender. Blend for around 30 seconds at high velocity until the ice is crushed and all ingredients are combined well. The texture should be soft, straw-friendly, and slushie-like.

Step 2: Pour in glasses. Serve glass garnished with a slice of pineapple and a cherry, if you so wish.

There are some piña colada recipes you can find on Pinterest that involve real pineapple chunks

if you're interested in that experience. As far as my experience goes, as long as you make sure to use cream of coconut, it's gonna feel pretty authentic. I saw some recipes with condensed milk and coconut milk that I've never had the chance to try out.

Okay! Done rambling. I wish y'all a happy summer, folx! rainbow sparkly