Cherries are my absolutely favourite fruit in the whole world. The very best ones I ever had were growing adjacent to a garden centre on the North Kent coast last year. Black and luscious, at the peak of perfection, they hung down just within reach, and I grabbed as many as I could, putting out of my mind the fact that you should wash fruit, especially if birds have been anywhere near them. But I ate them anyway, and lived to tell the tale.
A couple of weeks ago I was in Lewisham Market and treated myself to 2lb of cherries, cost £2, which is a bargain. The plan was to eat some and make a drink from the rest. It was a bit of a faff, stoning them, but it was the only way I would ever taste them as a smoothie which I have wanted to do for a long time. A bit of milk was added before I took my hand blender and reduced them to a pulp. Curiously, they seemed to oxidise, because they turned a less than appetising brown. So I added a drop of rose flavoured syrup to redress the balance. This meant I didn’t have the pure taste of cherries I had hankered after – but having tasted them before adding the syrup I can say it wasn’t the spectacular experience I wanted. At least I know that they are better eaten as fruit, and I still might try again.
On the other hand, I recently picked up a perfectly ripe red watermelon quarter in the supermarket which was reduced for quick sale. When I am in the mood, I do enjoy watermelon if it is served up, but it is not a fruit I am in the habit of buying. It was one of those rare, sunny days we have had lately and I had it in mind to experiment to see if it would make a decent, thirst-quenching drink. Once I had stripped out the seeds, the chopped fruit was given the same treatment. In a matter of minutes, I had a frothing bowl of rosy-pink unknown, ready to tip in a glass and try for the first time. Trust me, it was delicious and I would do it all again.