Cool off with some fresh and fruity beverages
Inspired by Mexico, these colourful beverages use up the discards from fresh produce
This month's writing was inspired by three things: refreshment, agua frescas and using up everything.
In 1990, I had the privilege of working in Cuernevaca, Mexico, as a private chef. Of course, I fell in love with the local food market, the scene of many firsts for me. Goat tacos, corn ice cream, nopales, cherimoya, sapote, fresh tortillas, huitlacoche and tomatillo salsa quickly rose to the top of my playlist. One of the more fascinating stands displayed large, hive-shaped glass containers filled with vibrantly coloured and milky liquids. I was enthralled by the variety of the offerings and not only did the drinks look beautiful, the taste lived up to the way they looked.
These were agua fresca or “fresh water” made from fruit, seeds, vegetables and grains. I became a regular, drinking my way through them and learning the ways of agua fresca from the proprietor.
Moving into using up everything, waste is a part of every step of the food journey. It starts with the grower, to the wholesaler, then the retailer and lastly the consumer.
Many resources go into bringing one food item to our table and when it gets tossed, all of that work gets tossed away with it. Along with the food item, the energy of all the people who made the food possible is tossed out as if it were not important.
Since 2017, I've worked with a non-profit social enterprise called Goodly Foods that uses what we term “misfit” and surplus produce from farms and wholesalers to make simple and satisfying soups and stews.
Being a part of this enterprise soothes my soul. Finding opportunities to make the most out of food is now an enjoyable creative challenge for me.
Make one of these drinks and give a heartfelt toast to everyone who made it possible and remember to include yourself in the toast. You did good.