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Wednesday, 4 May 2011

Non Such Bowl

Picture this:

You wake up in the morning to sunlight streaming in through the sheer white curtains in your bedroom. You sit up and sneak a glimpse outside as the curtains flutter open, dancing to the gentle breeze. Beyond is the vast blue-ness of the Caribbean Sea, glittering gold in the sun. White specks dot the horizon, one of the many sailboats anchored at sea, in preparation for Sailing Week. You walk out of the bedroom, make yourself a cup of coffee and step outside onto the patio. The tiles feel cool to your bare feet, yesterday's swimsuits lie out on the chairs, drying in the sun in happy, cheerful colours. You hear nothing, except for the rustling of the palm trees in the balmy island breeze, and in the distance, the sound of the waves, as they roll in, one by one, to kiss the sandy shoreline, "Goodmorning"
"Goodmorning" you say to yourself.
Another glorious day in Non Such Bay.
Just the thing for Non Such Bowl.

Here's how you do it:

- 2 mangoes, peeled and cut into cubes. As I've said before, always Alphonso, if you can find them!
- 2 bananas, peeled and sliced
- 1 small fresh pineapple, cut into chunks
- 2 oranges, peeled and sectioned
- 2 kiwi fruit, peeled and sliced
- 1 cup seedless black grapes, halved
- 2 passion fruit, halved
- Zest of 1 whole lemon
- 1/2 cup coconut, grated and toasted
- 1/4 cup light rum

Any light rum will do, but I am using Wray & Nephew white rum. Native to Jamaica, this crystal-clear rum  gets soaked up beautifully by the fruit, lending a lovely rum-punchy flavour to my fruit salad. And it's never too early for Rum Punch when you're in the Caribbean!

Start by preparing the fruit. To stop the banana from going brown, squeeze the lemon juice over it. Mix all the fruits, except the passion fruit and the coconut, together in a glass bowl. Pour the rum over the fruit and mix it well. Scoop out the seeds from the passion fruit and top the remaining fruit with it for a wonderful tangy crunchiness when you take your first bite. I would allow the fruit salad to sit for a good 30 minutes for the flavour of the rum to really soak in. Finally, sprinkle the toasted coconut over the salad just before you are ready to serve.

Toasting the coconut:
You can buy toasted coconut ready-made from the store, but just in case you can't find it, it's easy to do yourself.  Buy fresh, grated coconut which is more readily available. Preheat your broiler, and place the grated coconut on a foil sheet under the broiler for 1 minute. Toss to make sure the coconut is evenly toasted. Remove when you start to smell the rich aroma of roasting coconut as the sugars begin to caramelise. Thats all!

While your fruit is soaking up the rum, walk a few steps out, onto the beach. Throw away your slippers. Feel the powdery, golden softness of the sand on your toes.  Look out onto the horizon where sky melts into sea in a one-ness of azure blue. Walk up to the water and sit down on the sand. Hug your knees as the shimmering waves lap at your ankles, cooling you instantly. Close your eyes and listen to the sounds of the sea.
Take it all in, every last bit of the stunning tranquil haven that is Non Such Bay.

When you are ready to come back, (IF you are ever ready to come back), head to your patio where the shadows play games in the sunlight. Pick up your fruit salad and dig in.
Take it all in, every last bit of the delicious fruity freshness that is Non Such Bowl.

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