This time I will talk about Iranian fruits.
In Iran, people are often offered fruit during breaks after a day of work.
There are various styles of fruit on the table, such as several types of fruit neatly arranged on a tray, or simply placed in a bag.
My favorite among them is Zardor, a type of apricot that is soft, juicy, and gently sweet.Whenever I see it on the table, I can't help but reach for it, but if I eat too much of it, it makes my stomach feel loose.It's a fascinating fruit.
What was a little strange was the green almonds and gzesabz, a type of blue plum, which I was recommended because "you can only eat these at this time of year."
The almonds were raw, so they had a green smell and a crunchy texture, but the texture was indescribable, and the gzesabz was hard and sour... I didn't really need to eat them at this time... But wasn't it too early to eat either?
My companions and I thought, "If we don't eat quickly, someone else might take it," which is the Iranian first-come-first-served mentality at work. I imagined this in my own way, and it's a heartwarming memory that made me feel like I was experiencing the national character.
After returning home, I researched it and found out that gzesabz is a type of plum and is commonly used to make jam.
I guess I'm still not comfortable eating it raw.
(Excerpt from Layout News Letter Vol.2 (Published in 2017))