It truly feels like a miracle—a refreshing gift from nature—to wake up early in the morning and witness the tender green shoots of young paddy plants glistening with life.
Our Mother Nature is so generous, loving, and nurturing. I could feel how the delicate buds and fresh green leaves, bathed in the gentle rays of the morning sun, seemed to eagerly beckon me closer, as if greeting me warmly.
Amidst this soothing greenery, my eyes caught sight of brilliant ruby-red cherry guavas hanging proudly from their branches. They appeared radiant and joyful, smiling like elderly women receiving a brand-new sari. The entire scene resembled a lush green canvas adorned with vivid ruby blossoms—branches heavy with jewel-like fruits, patiently waiting for someone to come and harvest them.
In Sri Lanka, cherry guava is known as Jam Guava (Jaam Peera). As the name suggests, it is mainly used for making delicious jams, since these seasonal fruit trees bear an abundant harvest. Instead of allowing the fruits to rot beneath the trees, people gather them in large quantities and preserve them as jam.
As part of nature’s recycling process, ripe cherry guavas turn a deep ruby red and eventually fall to the ground. Before that happened, I decided to pluck the fresh fruits straight from the tree and make a delightful jam. Mother Nature has blessed this fruit with an irresistible sweet-and-tangy flavor, even though the stem is rather tough. After cooking, it is best to strain the jam through a metal sieve, allowing the tiny seeds to separate easily and leaving behind a smooth, creamy texture.
Meanwhile, I prepared a delicious jelly using Chinese moss, which I received from Negombo through dear Uncle Siriwardena. A kind and generous soul like him is always happy to help. Not wanting to waste the remaining cherry guavas, I decided to create another dessert by combining them with black grapes—a match truly made in heaven.
First, I prepared a sugar syrup by dissolving sugar in hot water, then infused it with orange peel and lime leaves to add a subtle citrus tang. I gently pierced the cherry guavas with lime thorns and soaked them in the syrup for several hours. Later, these syrup-soaked fruits were combined with the Chinese moss jelly.
Oh, how I wish you were here to taste this delicate jelly dessert—its soft, fragrant texture blessed with the natural sweetness of coconut water, beautifully balanced by lime, orange, and sugar. Although it is not a traditional Sri Lankan dessert, I felt immense joy preparing new and tasty treats for my beloved grandmother and dear brother. And please don’t forget to add a touch of palm treacle—it transforms the dessert into an unforgettable delight. Fortunately, I had the finest and freshest palm treacle I brought back last week from my aunt’s place in Nawalapitiya.
Early that morning, one of my elder aunts called me, lovingly requesting that I prepare something special for their pilgrimage scheduled for the following dawn. How could I ever refuse such a heartfelt request? Using the ingredients available at home, I quickly prepared a simple yet meaningful dessert to take to her.
I made a crumb mixture by combining palm jaggery with roasted rice flour (habala pethi), all-purpose flour, and finely chopped cashew nuts. I spread a layer of my cherry guava jam over it and baked the mixture. Honestly, I never expected such a beautiful color and enticing flavor. Well done, me!
Of course, my long-faced younger brother complained that the two pieces he had were simply not enough. But what could be done—the rest was meant for my aunt’s pilgrimage. Another day, I promised myself, I would make it again so he could enjoy it all to himself. That, my friends, is my beloved brother.
Love to all of you,
MegaToon Me
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