Have you ever made something to eat or drink, not because you loved it, but because someone you really care about loves it? Such has been the case with me and yesterday's mystery ingredient...Ciruelas Amarillas (Yellow Plums). My hubby is crazy about them, especially in Agua de Ciruela Amarilla, but for years, I wanted nothing to do with them or the agua fresca. (Gasp!)
Hubby introduced me to Agua de Ciruela Amarilla, our first spring here in Mexico. The color was such a beautiful shade of yellow, it just looked like it was going to be absolutely delicious. As I watched Hubby take a long sip of the agua fresca he had been dreaming about for the 9 years he lived in the States, for a brief moment, I felt like I was watching a scene in a movie, where two star-crossed lovers were being reunited. Hubby sat motionlessly, completely enraptured by the large cup of Agua de Ciruela sitting in front of him, the wind blowing through his hair. The only thing missing was Etta James singing "At Last".
I wanted to feel that way too, so I hurriedly took a sip of my Agua de Ciruela...and then everything came to a screeching halt! I didn't like it. It tasted kind of like a sweet tomato juice, but not in a good way. I took a couple of more sips to be sure. The more I tasted it, the less I liked it. But Hubby was sure I'd like the fruit a lot more, so we went to the market and bought a 2 pound bag of yellow plums to take home.
The green, unripe plums looked more like little tomatoes to me and I thought to myself, "That explains the taste!" But the golden ripe plums looked like a cross between tejocotes and kumquats. How could they not be delicious? But as I bit into one of the plums, I had the same reaction as I'd had with the Agua de Ciruela Amarilla...I didn't like it and refused to try anymore.
Over the next 9 or 10 years, Hubby's love affair with Ciruelas Amarillas continued. During the warm weather months, he'd bring home bags and bags of them to enjoy every week. And every week I'd make him a big pitcher (or two) of Agua de Ciruela Amarilla, because it's his favorite and that's just the kind of awesome wife that I am. But I never took another sip.
Until last year.
I couldn't get over the fact that there was a fruit in this world that I didn't like. It just didn't seem right. So I forced myself to drink a whole glass of Agua de Ciruela, something I hadn't done yet. I figured if I still felt the same way afterwards, well, at least I could say I tried. The first couple of sips still had that tomato-y taste, but by the time I was finished, I realized that what I thought tasted like tomatoes, was just the distinctive flavor of the Ciruelas Amarillas. And I started to like it.
We've become very good friends ever since.
Looking back at it now, I can't believe how silly I was to think that I didn't love these sweet little golden gems.
Agua de Ciruela Amarilla
(Yellow Plum Agua Fresca)
- 1/2 kilo(gram) yellow plums (1lb.)
- 6 to 8 cups water
- 1 cup granulated sugar
You could attempt to remove the pit by cutting the yellow plums in half, but be warned that yellow plums are extremely juicy, thus making this a very messy task. I prefer the easy method of placing the whole plums in a blender with 3 cups of water, and pulsing for 3 to 5 seconds, just to break up the fruit, then scooping out the pits, that float to the top, with a slotted spoon. Continue to puree the plums until smooth, about 1 minute.
Strain the puree into a 2-quart pitcher. Stir in the sugar until completely dissolved, then pour in enough water to fill the pitcher. Refrigerate until ready to use. Serve with plenty of ice.
Have you ever tried Ciruelas Amarillas (yellow plums)?
Also sharing this recipe with YBR: Your Best Recipes hosted by SpicieFoodie