September is a wonderful month for fruit. Peaches and nectarines and plums are still at their glowing best, and the promise of sour oranges is just around the corner.
But I still keep a package of frozen berries in the freezer. A small handful transforms a bowl of dissappointing melon into something quite different. They add a lot of colour to stewed fruit compotes, fruit tarts and crumbles.
And when you come back, tired and unhappy from the airport, knowing full well that there´s nothing fresh in the house, they can turn your mood around.
Scattered over yogurt and drizzled with honey, then left to thaw, they become a wonderful combo, more than the sum of its parts. And so beautiful. Just to see the deep red and inky blue berries leave gorgeous pink swirls in the yogurt is uplifting. And it tastes so good.
I even fear it may be quite healthy, though of course this is not an aspect I like to think about, as it tends to tinge the whole enterprise with worthiness, and that would never do.
If you suspect that you´re thinking along those lines, crumble some oatmeal cookies in the mixture inmediately.