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When I was in Thailand, coconuts and papayas were everywhere. I often bought ripend papayas from a local market near by where you could buy fresh vegetables and fruits at quite affordable prices. I remember the smell of ripend papayas was so irresistible there. Right after coming back from the market, I cored a half-cut papaya and always put my favorite coconut ice cream in it! That was my favorite treat on a hot day and it looked just like a lovely yummy boat floating on a tropical ocean! The combination of papaya and coconut is simply divine. These papaya coconut ice pops are reproduction of my favorite icy delight in Bangkok in a bit different form :)
This "sweet porridge" is traditionally served in Armenia from New Year's Eve up to Christmas, which falls on January 6 in the Eastern tradition. Plan ahead, as it needs to thicken overnight.
I love pears so much. They are so cute-looking and rich in variety. Having yoghurt with chopped pears would be a nice quick breakfast for your busy morning this time of year. Both ripend pears and yoghurt have silky creamy texture, so they beautifully merge into each other when they together transform into ice pops!
My grand parents had a big persimmon tree in their yard. When I was little we would pick its beautiful jewel-like fruits together. My grandpa always told me to leave some fruits for birds. At the porch, we ate the freshly picked persimmons with hoji tea watching little birds pecking the leftover fruits still hanging from the tree branches. This time of year, whenever I see persimmons at a market, it reminds me of the lovely tea time with my grands.
This is an old recipe I translated from French.I still own the original piece of paper on which my Mémé (grand-mother) wrote the recipe. She used to make those delicious truffles, she always had a jar of them in her fridge and I just loved picking one truffle every so often .....