I find it almost impossible to reconcile a liking for çağla or early almonds in their fledgling fuzzy green skins and also can erik or unripe green plums, with the overwhelmingly sweet tastes of baklava, şeker pare, revani and all the other Turkish delights that we all swoon over.
How can they like them??? I absolutely don't get it. The sourness makes you gag. It's worse than anything you can possibly imagine, even more than turşu suyu or pickle juice!
But there you go: different strokes for different folks as they say.
Just so you know, here's what they look like:
|çağla or early spring almonds|
Do you know how to eat them? You pop them whole in your mouth, that's how!
|here's the beautiful fruit plate at Hasanaki's in Küçükkuyu a few nights ago: can you see the çağla?|
Avoid at all costs!
|çağla badem above with çağla kayısı below|
Here are the little green plums that are eaten with a sprinkling of salt:
|still not widely available as too early, so sold in very special little packets at select manav|
Extraordinary is all I can say! Just wait a bit and all these fruits will ripen and be just fantastic!
What do you think?