Another bloomin’ note from the island…
They zap our cerviche so that the raw fish is tender and tasty. They add sour to sweet on a lengthwise sliced banana, a little trick I picked up years ago while whiling away the winter on a Mexican beach way south of the border. Most importantly, they flavor our rum at daily sunset. Limes, in fact, are the key to a quality island life.
We started with one tree. Well, actually most people would call it a bush. It’s down below, near the pump house, an area we don’t go to daily. But Hettie just did and look what she found.
These are big ass limes, enough to flavor a two-kilo tuna, more than enough for a key lime pie. Bounty on Bonaire is mostly thought in terms of the island’s ubiquitous salt. But hey, we got papaya, mango and, yeah baby, delicious limes if you look around closely. This is important on an island where sometimes in the past limes were scarce. When we moved here 11 years ago, it was hard to find a lime. And when you did, you had to squeeze like a python only to get a small dribble of green juice to flavor the golden rum. Those were difficult times.
Nowadays, the supply is much better, along with most other foods. I can almost always find a lime of decent quality at the grocery store. But none of them have the exquisite taste of our homegrown limes. That is why we have four plants that keep us in good supply. One of those plants produced dozens of limes and then it pretty much stopped. But the future looks bright. This morning there were dozens of small white flowers that will soon be replaced with green, marble-sized green globes.
I hear a Polar Vortex is dipping down to the States these days, causing life threatening conditions. Ah yes, I remember those Cleveland winters of long ago. That chill made my fin sink so low. But no more. It’s time for another sunset and a rum. And, of course, a fresh-squeezed lime from our tropical garden. Cheers! Or as we say in Papiamentu, Salú!