The petals have fallen, and the fruits are now visible. Still too early to celebrate, but things are looking good for this year’s barbecue.
A blog about travelling with a Filipino passport, and life overseas
The petals have fallen, and the fruits are now visible. Still too early to celebrate, but things are looking good for this year’s barbecue.
The first flowers for 2011 have opened. Looking forward to the summer harvest. The recent rains have been good for “Mansi”.
The barbecue opportunity I’d been waiting for ever since we got the Kalamansi plant finally came up: Christmas 2010. We were putting together a party at a friend’s place and my pork BBQ dish was requested. Ideally, the pork should have been marinaded a couple of days ahead of time. But I had just come back from a looooong two week trip involving three time zones, so my body clock was just totally out of whack. So I wasn’t able to do anything two nights before.
Thus in the wee hours of the 24th, I harvested whatever I could and got to work.
Only six fruits could be harvested and I had a lot of meat to prepare. So I took those, and added a couple of lemons for reinforcement.
Too bad it rained on Christmas. So we broiled the pork instead of grilling it.
Finally twisted off my first two fruits today. I wanted to add a little more zing to my soy sauce marinade, and felt that the two lemons I already had in there needed help.
First of two | The stem |
It picked them tad bit young, but you couldn’t tell from the citrusy-aroma that came out when I opened it. Man I miss this fruit. Pardon the spots on the cutting board. Those were from the garlic cloves I minced earlier.
Three months into the project . . . so far so good.
At purchase | As of October 19, 2010 | |
Four of its branches are getting pretty long, almost begging to be trimmed. But I’m not risking it this close to winter. Its fruits continue to grow.
The last flowers fell days ago, and fruits have taken their place. Now the race is on for the fruits to ripen before summer runs out. Looking forward to late summer/early autumn barbecues that won’t need lemons as Kalamansi substitutes.