It's Rocoto season!
After waiting for more than two full months my Rocoto de Seda finally turned to beautiful jellow.Today I harvested the first one and couldn't wait tasting it.
The inside contains three "chambers" with large black seeds (black seeds are typical pubescens).
Carefully i put a piece in my mouth.
HMMMM! Nice sweet like raisins, no not those sticky black things from the red box but raisins that are not ruined by sulfuring them. (who invented the sulfuring? why ruin the lovely tast raisins have?)
I even tasted some banana.
After a few seconds the heat kicks in, aw! to much for me!
With the juices the heat spreads quick over my, lips, mouth, throat and stomach, everywhere.
Inspired by the raisin like taste I took what was over from the fruit, cut some raisins, added a little water and sugar and as finish some lemon juice.
Cooked it slowly for a few minutes. The rocoto and raisins did match indeed..its a sort of hot baklava...maybe try hot apple pie next time
Bart, thank you for letting me write on your blog!
Aldo
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