Part Five: São Paulo, Brazil
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arrived at the restaurant at the predetermined time of 7.00am for
a leisurely breakfast before setting up for the class. I was happy
to discover a carton of milky coloured cashew fruit juice on the
table, which I tasted for the first time. Pleasant, subtle, but
forgettable. However, my first impression of the 'in-your-face'
acerola juice was a different story. Also known as
Barbados cherry and escobillo, the red
berries yield a tart red fruity juice that I found quite appealing.
Apparently acerola juice is as common in Brazil as orange juice
is in Australia and America.
on the menu was açaí juice, a thick and refreshing
deep-purple coloured juice with a pronounced berrylike taste. from
the fruits of the açaí palm (Euterpe oleracea). The
fruits are round with a thin skin and purplish, almost black when
the fruit is ripe. The pulp has the same colour as the skin. Apparently
the juice is rich in Antioxidants, Omega 3, 6, & 9 Fatty Acids,
Natural Vitamin E, and Amino Acids. At least that's what it said
on the carton. Anyway, it tasted nice. The clustering palm that
yields the fruits is also famous for yielding heart of palm,
the increasingly popular gourmet food.
compact kitchen had everything we needed and before long we were
ready to go with the hands-on class. The ten students arrived, and
after a short introduction and issuing Gopala Prasada aprons,
we set about preparing the lunch, which was a similar menu to the
one I prepared the day before in Rio Preto.
usual, the home-made cheese was the star attraction. Even though
I have made it hundreds of times, it always turns out slightly differently.
This depends on the quality of the milk, the nature of the curdling
agent, the length of time it was pressed in the cheese-cloth, and
many other subtle kitchen conditions. This time it turned out especially
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