“Summer” is here again and for a tropical country like Singapore who knows no seasons, it is usually marked by unbearable heat waves, and hopefully late afternoon thunderstorms which help to dispel the heat for more tolerable nights, only to wake up to repeat this “daily cycle” all over again. While I loathe the heat, I love “summer” for several reasons and one of which is the coming of seasonal fruits we get only during this time of the year. Stone fruits take centre stage but not forgetting our lovely tropical mangoes and soon-to-come durians as well. One of my favorites is 日向夏柑 Hyuganatsu, a citrus from Miyazaki, Japan much loved for its refreshing sweet and sourish flavour combination. Amongst all the varieties of Japanese citrus available throughout the year from an assortment of different cultivars of Mikan to Yuzu, Kiyomi, Dekopon, Satsuma etc… Hyuganatsu is one which is particularly enjoyed to “welcome” the hot season, as the name of this citrus 夏 “natsu” literally means “summer” in Japanese. The Japanese love it and often present boxes of hyuganatsu as omiyage or gifts to friends, family and business associates whenever the fruits are in season. Though good to be eaten on its own, Hyuganatsu can also be used to make a variety of desserts, including the popular 日向夏柑の寒天ゼリー Hyuganatsu Kanten Jelly, which is so easy to make but incredibly enjoyable.
Like ルージュ Rouge, this is a plated dessert which I’d created in conjunction of EAT AND MAKE TAU HUAY DAY. Rouge was concocted out of my love for fruits aux rouges. I love berries of all sorts, wholeheartedly worshipping the intricacies that could be teased out of these little parcels bursting with flavour! El Tropicano is inspired by the fruits de la saison we were enjoying at that moment in time. The use of mango and passionfruit together with lemon balm mint is heavily inspired by Hidemi Sugino’s tartelette “Tahiti タヒチ” which I’d made a year back and fell in love ever since. But of course, there were Ai Wen Mangoes then! likewise, I’d used lemon balm for the outburst of refreshing citrusy aroma. Added additional dimension of using pineapple since we had some S&W Sweet 16 pineapples from the Phillippines! It would be really lovely to add a coconuty twist in it but everything was made in a rush, pieced together on a last minute basis. So pina colada would have to wait until another time!