By Darma Bupstar, visits Boulder several times a year when not traveling in the United States.
During the next 12 months, in this series, we shall try to share some ideas about food and its importance in our lives. We’ll begin with our day’s first meal.
Many consider breakfast as the most important meal of the day. As a meal, it can be broken down into several courses while providing great nutrition and marvelous variety.
The first course involves fruit. Today our choices become almost unlimited. When I was growing up in a small town in Texas, choices were limited. Berries were only in season, so to speak. Now-a-days, they come from every part of the globe. Blueberries, perhaps the most interesting, are available 12 months of the year. We have seen them from North Texas, California, Chile, Mexico, Canada, Louisiana, New Jersey and Michigan. Raspberries, strawberries, black berries and probably many more provide other berry options. The prices are reasonable and the quality – high.
Melons comprise another large category. Today watermelons are available in the personal size 12 months of the year. For years, they were not used for breakfast; now they are. While cantaloupe is delicious, sometimes it runs to no taste. A few years ago, a problem with them made everyone a little nervous about the safety of eating them. We still free that the best cantaloupe come from Rocky Ford in Southern Colorado.
In addition, there is wonderful honeydew. Other varieties exist but we have never found them unusually attractive. Although bananas are a bit mundane, but we find they are greatly appreciated if you bake them with butter, lemon and cinnamon. Figs are sometimes available. We used to have a fig tree at home, everyone did, but they have basically disappeared.
Pineapple coming from Costa Rica is outstanding. Apples now come in 10-12 different varieties. We think Honey Crisp is by far the most attractive. Orange and grapefruit top the breakfast list for citrus. You’ll find my special grapefruit recipe included in this month’s column.
Look for the coming month’s editions where I’ll discuss eggs, meat, fish, bread and cereal. Stay tuned and, bon appetite!
Breakfast Fruit Fluff
2 pink grapefruit or 4 peaches
1⁄2 cup brandy
3 egg whites
Pinch of salt
1 cup of sugar
1⁄2 teaspoon cinnamon
Remove grapefruit segments or peel peach and slice. Add brandy.
Chill one hour.
Heat broiler, set rack 6 inches down.
Whip egg whites with pinch of salt until foamy. Gradually add sugar and cinnamon until the whites are firm and shiny. This takes several minutes.
Put fruit and liquid into shallow bowls. Dollop the meringue on top.
Place under the broiler until meringue is hazel brown. This doesn’t take long.
Serves 4.