In the hours when you’re eating, you don’t grow older.
—Arabic saying
Jugos naturales are freshly squeezed or pressed or blended fruit juices, sometimes with a little sugar added but not much. I’m not talking about freshly-squeezed-and-then-bottled-and-shipped-all-over-the-country juices. These are made on that day for you in most cafés—discounting obvious fast-food restaurants—all over Chile. The term jugos naturales distinguishes them from pre-packaged, sweetened, watered-down juice “drinks”—which are called just jugos. And the flavor array in each café changes by the day, depending on available fruit. Typical options are naranja, frambuesa, frutilla, and maybe piña (orange, raspberry, strawberry, pineapple). Occasional other choices might include mango, durazno, naranja-plátano, melón, or melón tuna (mango, peach, orange-banana, cantaloupe, honeydew). The servings are tall and filling, each version intensely colored and fragrant. Nothing is so refreshing after a long, hot city ramble. Michael is an aficionado of jugo frambuesa, having tasted and compared versions all over Santiago and Valdivia.
—Jane
3 comments:
We also had once a carrot juice, remember? At "La Última Frontera", very good.
This is really great, I love this blog.
-Eduardo
Is this the same squash as the one described during the trip to Italy in "Animal, Vegetable, Miracle"? I listened to the book on tape, so don't have a reference. I really need to make sure I eat supper before I read your blogs. The potential to increase my hunger is great. Thank you for your stories.
Susan
I'm slow on figuring out how to respond to comments, but now I can say:
Thanks, Eduardo for remembering el jugo zanahoria á la Frontera.
And, Susan, I haven't read "Animal, Vegetable, Miracle," but I think Bahiyyih, Anna, and Lucy all have. I'll ask them what they remember.
--Jane
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