Oh sure, easy for you to say.
In lieu of a television, the quiet hum of online weather reports has begun to serve as a neutral white noise at times, filling the void of late nights when no other voices are available to keep me company. Focused on the east coast’s snowy predicament more often than not, it seems that the whole country would be talking about my hometown even if the radio’s dial had been set on frequencies emanating from thousands of miles in any direction. Most of the information goes straight through my consciousness, filtered out as just comforting, human sounds, but every now and then particular words stick in my consciousness.
Blizzards… Black ice… Power failures…
So isn’t it easy for me to implore the folks suffering out there to just “shake it off,” offering up a tropical smoothie with an insensitive veneer of enthusiasm? How could I, the traitor who skipped bail and fled my sentencing for a winter in balmy California, have anything constructive to add to this seasonal tale of misery and woe?
And yet, I can’t keep my mouth shut, or more accurately, my fingers still as they glide across the beguiling keyboard. As much as the native New Englander in me would love to grouse about the terrible and relentless snow storms with the rest of my family, I’m much more grateful that those crushing winter phenomenon are no longer a part of my personal experience. Instead, I have sunshine, relative warmth, and yes, an incredible bounty of local produce that manages to grow even now in mid February; an unheard of miracle for someone who would expect two feet of sludge to line the garden beds right about now.
What a luxury it is to have a nearby farmers market boasting an ample selection of my very favorite food in the entire world: Cherimoya. Most people scratch their heads when the fruit is mentioned, and I hesitate to bring it more attention for fear of limiting my own selfish hoard of the fruits. A pricy treat to be sure, it’s hard to justify doing anything with the creamy, custard-like flesh other than dig in with a spoon once it’s ripe. Every now and then, however, one might venture into the land of overripe, at which point the only the one can do is blend it up and drink it down instead. That’s where the idea to create a tropical shake came from, playing off the classic umbrella drink, the lava flow.
Fiery red rivulets of strawberry “lava” flow throughout the classic coconut-pineapple rendition of this refreshing island staple, finished with a kiss of light rum. The sweet, creamy richness of cherimoya transforms the drink into an exotic new experience, which is just as luscious with or without the booze.
So this is how I’m shaking off winter. I’m well aware that not everyone is, or can, but for those with the ability to greet winter under brighter skies, I would implore you to relish every last sip of it.
Cherimoya Lava Flow
Strawberry Lava Sauce:
1 Cup Strawberries, Fresh or Frozen and Thawed
2 Tablespoons Coconut Sugar or Light Brown Sugar, Firmly Packed
2 Tablespoons Lime Juice
Creamy Cherimoya Cocktail:
1 Medium Cherimoya*
1 Cup Diced Fresh Pineapple
1 Cup Full-Fat Coconut Milk
1/4 – 1/2 Cup Light Rum**
*In lieu of fresh cherimoya, substitute either 1 medium banana or approximately 2/3 cup of young coconut meat for a different yet still delicious taste.
**For a non-alcoholic version, substitute an equal amount of pineapple juice.
Prepare the strawberry sauce first by combining the strawberries, sugar, and lime juice in a small saucepan over low heat. Cook gently for about 10 minutes, just until the berries have softened and the sugar dissolved. Transfer to your blender and thoroughly puree so that no chunks of fruit remain. Strain out the seeds if desired and set aside.
Rinse and dry your blender before returning it to its base. Slice the cherimoya in half and use a spoon to scoop out the soft white flesh, discarding the black seeds as you encounter them. Pop the cherimoya fruit into your blender, along with the pineapple, coconut milk, and 1/4 cup of rum. Blend on high speed until completely smooth. Add more rum to taste, depending on your preference.
Divide the cocktail base between two glasses and drizzle the strawberry “lava” into each one, aiming for the sides of the glass to create the greatest visual impact. Serve with a tall straw and an additional wedge of fresh pineapple for extra flare.
Makes 2 Servings