Today I picked a handful of raspberries to have with my breakfast. This gives me an amazing feeling of wellbeing.
I haven’t always had raspberries in my life. I spent my childhood in Papua New Guinea, where we had wonderful tropical fruits galore: fresh pawpaw, mango, pineapple, passionfruit and many exquisite varieties of bananas. But some kids are never satisfied. (I was homesick, okay?)
The raspberry canes in my Hamilton backyard are in a spot that only gets sun in the summer months, which seems to suit them fine. I don’t get heaps of berries from them, and that’s okay with me. All I want is a few perfectly ripe, freshly picked raspberries for breakfast each morning.
Just one handful!
If I was more serious about quantity I’d be competing with the birds, and that would mean building a frame and putting up netting. As it is, there aren’t enough raspberries for the birds to bother with. Or maybe I’m just lucky this year. Maybe the birds are down the road, checking out the bountiful raspberry canes in my neighbour’s garden.
What to do with a handful of raspberries
Caspian sea yoghurt, a handful of raisins, a tablespoon of ground flaxseed, a sprinkling of toasted sunflower seeds and pumpkin seeds. And a handful of raspberries. I might add a spoonful of Sweetree Marakopa Spring raw honey.
Some of my friends would whiz this into a smoothie. But I enjoy the textures and colours.
2. Raspberry soda pop
Start with 2 tablespoons of kefir grains, in a litre of filtered water, to which you’ve added 2 tablespoons of sugar. Leave for two or three days, then strain out the kefir grains.
Mash up 2 tablespoons (or more) of fresh raspberries. Add these to the kefir water. Leave for another two or three days, then strain into a bottle, ideally one that can cope with fizzy drinks (or else check the bottle regularly and let the pressure off). Keep at room temperature for another couple of days, then chill and enjoy.
This works just as well with strawberries.