《纽约时报》评选夏季水果之王，这个榜单你服气吗？_BEC初级作文

《纽约时报》评选夏季水果之王，这个榜单你服气吗？

最近各地陆续开启火热模式，炎热的天气让人不免想吃些水果解暑降温。夏天的时令水果品种繁多，有多肉多汁的桃子、清凉爽口的西瓜、晶莹剔透的葡萄……你最喜欢哪一种？《纽约时报》评选出了五种最美味的夏季水果并介绍了它们不同的吃法，排在第一名的是……

《纽约时报》评选夏季水果之王，这个榜单你服气吗？1

第五名：覆盆子 Raspberries

They have the cheeriest and most hopeful flavor of the berries, but act fast. What looked like a basket of jewels at the market can turn to mush by the time you get to your front door. Americans seem to be forgetting how good fresh raspberry purée can be — strain and sweeten it, and you are two-thirds of the way to an ice cream sundae.

在浆果中，覆盆子的滋味最让人感到愉快和憧憬，但动作要快。在市场上看起来还像一篮宝石的覆盆子，到了你家门口可能就变得稀烂。美国人似乎要忘了新鲜的覆盆子果泥有多美味，将果肉滤出加糖，差不多就可以做出冰淇淋圣代了。

Left alone with some sugar for 15 minutes they will also give you a topping for shortcake or angel food cake, whose only near rival is a mound of macerated strawberries.

将覆盆子单独加糖腌15分钟后，也可以做水果奶油蛋糕或天使蛋糕的装饰配料，唯一能与其媲美的就是腌渍过的草莓了。

Unlike strawberries, though, raspberries don’t lose their spirit when you cook them. If you can get a flat or two at a decent price, make jam right away. But just a pint, baked with their weight in sugar at 325 degrees for 20 minutes or so and then stirred to dissolve the sugar, will make a very loose jam. It won’t keep long, but it will taste like the morning sun.