Lately, I’ve been making fresh fruit snacks from whatever fruit is in season, usually from local growers. Organic is a preference, where available, though a good wash removes most of the chemicals. I choose fruit that is just at, or nearly past, its peak, firm but starting to get a little soft. Ready to eat today or tomorrow is my general rule, and it has to be “smelly”, that is to say ripe. If there is no scent to the food, then I walk away. From May onwards, local farmers markets are opening in school parking lots and community centers, and that’s my favorite place to shop for fresh produce. It’s always good to learn something new from the grower, and the sensory experience of seeing the food and being amongst community members makes me feel connected. Being in the moment, and noticing what my body wants to eat is also part of the experience.
Balances of sweet and savory appeal to me most, things like pears with curry cashews and chopped dates, pistachios sprinkled over nectarines, accompanied by a sharp cheese (Beecher’s Flagship), some pickled onions, snappy crackers (Ritz baked). Here are some snacks I’ve enjoyed from March through May in Seattle.