How is it we know that summer is rolling by a little too quickly? The fruit changes -- and we start to eat dark plums and figs. Susine, purple-black plums which are olive-green-gold on the inside, are a late ripening fruit with tons of natural sugar. They have a firm texture which makes them ideal for baking German Pflaumkuchen. I like to slice them paper thin and adorn my fresh fruit salads with them, sprinkled with brown sugar. The green figs, which start to soften and ripen this time every year, will appear every day on the breakfast table from now until the last one has been picked from our two trees.
I am trying to savor these days, these warm, beautiful days. I want to hold them tight and not let them go.