This is the time of year when I go nuts for the invasive-but-delicious Asian raspberries known as wineberries. As I tend to note this time of year, I tend to gorge myself on the berries that practically overrun one of my jobsites. This week, the berries are at their peak of ripeness:
I'm seeing red, and it's delicious. Hey, suddenly I am reminded of one of my favorite tunes by antipodean rockers Split Enz:
That slightly off-kilter piano solo in the bridge never fails to crack me up... or is it that I'm practically drunk on wineberries?
Apparently the Brits call them 'bramble fruit', something I find charming. You can't get crazy with any kind of fruit or fruit juice when you have to pay attention to blood glucose, as it is the mainline path to blood sugar spikes.
But one of the secrets is a fifty/fifty blend of sour cream and Mascarpone folded into your black/rasbaerries. Topped with a little vanilla yogurt and some shelled sunflower nuts, and you've got something stupid good...
But one of the secrets is a fifty/fifty blend of sour cream and Mascarpone folded into your black/rasbaerries. Topped with a little vanilla yogurt and some shelled sunflower nuts, and you've got something stupid good...
Wow, that sounds good. As a quarter-Swiss American, I eat a lot of homemade muesli with yogurt. This is right up my alley.
Apparently the Brits call them 'bramble fruit', something I find charming. You can't get crazy with any kind of fruit or fruit juice when you have to pay attention to blood glucose, as it is the mainline path to blood sugar spikes.
ReplyDeleteBut one of the secrets is a fifty/fifty blend of sour cream and Mascarpone folded into your black/rasbaerries. Topped with a little vanilla yogurt and some shelled sunflower nuts, and you've got something stupid good...
But one of the secrets is a fifty/fifty blend of sour cream and Mascarpone folded into your black/rasbaerries. Topped with a little vanilla yogurt and some shelled sunflower nuts, and you've got something stupid good...
ReplyDeleteWow, that sounds good. As a quarter-Swiss American, I eat a lot of homemade muesli with yogurt. This is right up my alley.
ReplyDeleteThe sweetness contrasted with the tang of the sour cream & yougurt is one of my favorite things in the eatables world....
So that's what those are!
ReplyDelete~
The sweetness contrasted with the tang of the sour cream & yougurt is one of my favorite things in the eatables world....
ReplyDeleteIt is a nice contrast... balance is key.
So that's what those are!
If you have them in your vicinity, they are delicious. Munch away!
Careful those things don't ferment in your stomach & get you drunk, elephant style.
ReplyDeleteYou have just reminded me that I have a half-consumed bottle of Finnish cloudberry liqueur in the cupboard. NOM NOM.
ReplyDelete