蓝莓之所以能获得高排名,部分原因是它们经常出现在野外,遍布山谷草地和山顶的空地。贴地生长的低矮灌木丛里有颜色最深、个头最小、甜度最高的蓝莓,而高灌木品种可以更快地装满你的帽子或篮子。一点点蓝莓就足够做煎饼、小松饼或一碗麦片了。蓝莓在夏季水果中名列前茅的另一个原因是,只要把一小撮蓝莓加入到任何用核果或其他浆果制成的食物中,就能在视觉和味觉上产生爆炸的效果。
第二名:樱桃 Cherries
Nobody shares a cherry. Its pleasures are private, from the way it rolls loose in your mouth once you pluck the stem to the sudden rush of juice — which in your first taste of the year is always more lush and complicated than you remember — to the quiet, propulsive exit of a stripped-clean pit. Pit them for a pie filling that will make you wish you’d bought 10 more pounds for the freezer. Boil them with sugar and maybe a vanilla bean, and you have a base for sodas, lime rickeys, any number of cocktails, or best of all an ice cream sauce so bright and intense that other toppings can stand down.
没人会分享一颗樱桃。樱桃的美味是私人独享的,从你掐掉它的根茎,让它在嘴里滚动,到突然涌出来的果汁,最后静静吐掉剥干净的核,每年第一次品尝到的味道总是比你记忆中的更浓郁、更有层次。将樱桃去核制成馅饼馅料,你会希望自己多买了10磅冷藏进冰箱。将樱桃和糖、香草豆一起熬煮后,可以混入苏打、青柠酒、以及多种鸡尾酒中,最棒的吃法是做冰淇淋酱,鲜亮浓郁的樱桃酱让其他配料黯然失色。
【《纽约时报》评选夏季水果之王,这个榜单你服气吗?】相关文章:
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