After last week we drifted on the waves of nostalgia to the realms of childhood with recipes for apricots (and playing with gogos!), this week we will sail to another sweet childhood memory - sabers, and its thorns.
In my childhood, the abundance of today's sweets did not exist, and what was there did not occupy a central place for us like it does today, compared to the fruits.
As kids we really liked Sabres, and maybe we liked the challenge of Sabers more than anything.
It was not easy at all to pick and not to eat - we went through a journey until we were able to taste this sweet fruit.
We would go out to pick early in the morning, because in the morning there is still dew on the fruits, so the thorns don't fly in the wind.
Attach an empty can to the stick and use it to catch Sabers.
The most important thing is to stand with the direction of the wind to avoid flying thorns.
Peeling also had a special method, but no matter how skilled we were, we were always filled with thorns.
Yossi Shetrit, photo: Assaf Karla
By the way, there is also a method for removing the thorns - you must not wash your hands because scrubbing may break the thorns, and then it will be difficult to remove them.
You can remove them with tweezers and you can also use an ice cube - the cold shrinks the skin and thus the thorn comes out easily.
Despite all the methods and attempts to avoid scratches and wounds, there were always a few thorns left that we couldn't remove - but they would dissolve within a day, and anyway the sweet taste of sabers immediately soothed any pain.
When we were little, for some pocket money we would set up a Sabers stand in the center of the neighborhood and sell what we picked.
Residents who knew us bought Sabers from us for a few shekels, and we would go with the money and buy creatives at the adjacent kiosk.
Today you can buy thornless sabers from the green (and it is still recommended to be careful!) and peeled sabers, and you no longer go to the wild to pick, but order.
And yet, the sweet taste of cold sabers is so addictive that no matter how you got sabers - you're sure to enjoy it.
Fish ceviche with sabers and herbs
√ 4 sabers, peeled
√ 1 sea fish fillet, diced
√ 1 hot red pepper, chopped
√ 1/2 purple onion, finely chopped
√ 1/2 bunch cilantro, chopped
√ 2/3 green onion stalk, thinly sliced
√ 1/ 4 cups of olive oil
√ Freshly squeezed juice from 1/2 lemon
√ Coarse salt
√ Ground black pepper
√ 6 teaspoons yogurt (with a high fat percentage)
√ 3 finger limes
Preparation
1. To peel sabers: cut off the ends, then make a cut along the length of the fruit, then peel off the thick, spiky skin.
2. To remove the skin from the fish easily: insert a sharp knife into the narrow part of the fillet (the tail) between the meat and the skin, hold the end firmly and gently pull the fish fillet towards you and push forward with the knife, so that the knife separates the skin from the meat.
It is important to hold the knife in a strong and stable way - if you move it down a little you may cut through the skin, and if you pull it up too much - you will damage the flesh of the fish.
3. Disassemble the sabers into small pieces.
4. Mix together all the ingredients (except the yogurt and finger lime) and arrange on a serving plate.
5. Using a spoon, make small mounds of yogurt on the mixture and sprinkle the finger lime on top.
Sabers and peppers salad
√ 8 sabers, peeled
√ 12 hearts of lettuce (the small inner leaves are better)
√ A handful of fresh Regella leaves
√ 1 purple onion, thinly sliced
√ 5 red bell peppers, roasted, peeled and cut into rough strips
√ 200 grams of feta cheese or other salty cheese
√ 1/2 hot red pepper, cut into rings
For the vinaigrette:
√ 2 tablespoons honey
√ 2 tablespoons sherry vinegar or red wine vinegar
√ 3 tablespoons olive oil
√ freshly squeezed juice from 1/2 lemon
√ black pepper
√ coarse salt
Preparation
1. Break the sabers into rough pieces and spread on a serving plate.
2. Sprinkle the lettuce and ricella around the sabers, and on top the slices of onion and roasted pepper.
3. Crumble over feta cheese or another cheese and sprinkle the hot pepper.
4. Mix well all the vinaigrette ingredients, pour over the salad and serve.
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