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We have sweet­corn and the Peru­vians have choclo. The ker­nels are three times the size of nor­mal sweet­corn and they’re burst­ing with flavour. They also use pur­ple corn, which is mauve in colour and isn’t ed­i­ble in it­self, but the Peru­vians boil it with sugar, pineap­ple, ap­ple skins, star anise and cloves. They have it as a sum­mer drink; it is the equiv­a­lent to Ribena. Per­son­ally, I like to make it as a granita with sea­sonal fruits such as straw­ber­ries and rasp­ber­ries.


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