More Sicilian Body Parts

Today in an article in Saveur by the National Italian Tourist Board -- Finding the Real Dolce Vita: A Delicious Adventure Into Palermo’s Secret Dessert Scene -- I learned of another Sicilian dessert that I had not heard of before (how could that be? I asked).  It is Fedde del Cancelliere or Chancellor's Buttocks, which have been updated with a shell shape instead of a derriere.  They are made of pistachio paste or marzipan shells filled with blancmange and apricot jam.  We'll have to be on the lookout for them!

The Fedde led me to an article on Santa Lucia's feast day where they mentioned another pastry named after a body part, le Palle del Nonno (grandfather's testicles -- and wouldn't you know it, testicles is feminine...).  These are supposed to be ricotta and chocolate beignets.  That also sounds good but I don't know if I would ask a restaurant if they had any.

Oh, those Islands around the Tyrrehnian Sea

 

It is only natural that when one studies Sicily, one drifts northward and runs into those two other large islands: Sardinia and Corsica.  And one can't but notice how very similar Sardinia and Corsica are to each other, apart from one being French and the other Italian, but also in comparison to Sicily to the south.  Apparently Corsica became part of France in 1768 when Genoa sold it to France, long before Garibaldi could liberate it and join it to Italy.  Unfortunately Corsica had declared itself a Republic in 1755 but France crushed the republic in 1769.  So that is why they speak French in Corsica, although Italian is a regional language.

Both Corsica and Sardinia are islands that look inward towards the mountains rather than out towards the sea, purportedly due to the frequent invasions by the Barbary Pirates (but undoubtedly also by other Europeans).  Thus their cuisine centers on sheep and cheese rather than seafood.  On the other hand, the invaders of Sicily occupied the island, which was larger and contained fertile land as well as mountains and much of the livelihood remained centered on the sea, although in Sicily there is a rivalry between the developers of the land (farmers and pastoralists) and the fishermen (the hunters and gatherers of the sea).  Because of this and because the multiple invaders brought their own cuisine and foodstuffs, the Sicilian cuisine is more varied than that of Sardinia and Corsica.

There's a recently published book on Sardinian cuisine: Bitter Honey, Recipes and Stories from the Island of Sardinia written by a former London chef who moved to Sardinia a few years ago, Letitia Clark.  Many of the recipes are traditional (such as the handmade pasta, malloreddus) but she injects her own spin on things and does include some seafood as now it is more common, especially with the tourists.  And the photographs are lovely.  However, I would have liked it if she had put the food glossary at the front of the book and had expounded a bit more on fregola and pani carasau.  But maybe the English are more familiar with such ingredients than we are here in the United States.  And of course, one needs a video to see how to fill and shape the pasta called culurgioni, a ravioli filled with potatoes, cheese, egg and mint.  Thank goodness for YouTube!

Many years ago (2007), I was intrigued by another Sardinian cookbook, Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia by Efisio Farris.  That's where I first learned about their bitter honey, botarga (the preserved mullet roe), and malloreddus.

But it's always nice to SEE the food and its preparation and that's where, like Sebastian, I could spend my life watching YouTube.  Rick Stein in the BBC's Mediterranean Escapes, visits both Corsica and Sardinia before he continues on to Sicily.  In fact he spends relatively little time in Sicily before he moves on to Puglia.

• Culinary Wonders of Corsica & Sardinia
• Authentic Tastes of Sardinia & Sicily

And if you like Rick Stein, you'll be happy to know there's a Rick Stein's India.  Oh those Brits!

Sicilian Sweets

Mostarda di Mosto

I've already mentioned some of the sweets that are common in Sicily like cannoli and breasts of Saint Agata.  Recently I came across Mostarda di Mosto (Mostarda di Uva) or grape must pudding, which must be from the Greek influence on the island because a search for "grape must pudding" brings up a lot of Greek recipes for Moustalevria, even the Spruce Eats has a recipe for it, and the ingredients are the same: boiled down grape must (juice from pressed grapes), some sort of flour for thickener, walnuts and cinnamon.  To get the Sicilian recipe you need to search the Italian term.  For a very traditional recipe, using the terra cotta molds that you see in the photo above, visit Scorzette.com's recipe for Grape Mustard.  And for more on the terra cotta molds, called formelle, see Mostarda and Cotognata -- Sweets in Molds.  I wouldn't mind picking one up as a souvenir.

Sicilians enjoy a lot of fruits and the prickly pear cactus fruit (fichi d'India -- Indian figs) are especially popular for gelatos and puddings and eating out of hand (they simply swallow all those seeds).  There are particularly large ones called bastardoni, produced by cutting off the first set of flowers so that the second set ripens in the fall and produces a larger fruit when there is more rainfall.  These are a specialty of eastern Sicily.  The earlier crop of smaller fruits are called agostani, because they ripen in August.  You can also make mostarda out of fichi and fichi d'India.

Another Sicilian fruit dessert that I have always found fascinating is the watermelon pudding or gelo di anguria.  They sometimes put the pudding into a pie crust and typically use chocolate bits to mimic the seeds, although now with seedless watermelons there are many more versions without the chocolate.  Sometimes they sprinkle pistachios on top.  You will find pistachios sprinkled on top of lots of things, sweet and savory.  The town of Bronte on the western side of Mt. Etna is famous for pistachios, the only place in Europe that grows them.

And you will find gelatos and granitas made out of both prickly pears and watermelon.

Rosetta Constantino, a Calabrian, has a book out on Southern Italian Desserts, covering Calabria, Campania, Basilicata, Puglia and Sicily.  She has recipes for numerous Sicilian sweets, including the Watermelon pudding, cannoli, gelato and cassata.  You'll find lots of nuts (almonds, pistachios, hazelnuts and sesame seeds) and lots of ricotta in her recipes.  And for those whose ancestors came from Campania, she has a recipe for sfogliatelle, those multilayered pastries filled with ricotta that we used to buy in the Strip District.

Catania

 

Catania in eastern Sicily is the other major city on our OAT trip that we are not going to stay at now due to the Corona virus.  Catania is the second largest city in Sicily and lies close to Mt. Etna, that volcano featured in Lesson ii of Latin for Americans, the textbook that Mother bought for us one summer decades ago in Spokane.  Its first real lesson is about Sicily:  Roads in Sicily are not good.  New roads are not long.  There aren't large forests in Sicily.

Not a very positive picture of the island.  I never got past lesson iv in that book but I've held on to it, always hoping someday I would fulfill Mother's wish and learn Latin.  But I know a little Italian.  Does that count?

It's been a lot harder to find good information on Catania than it was for Palermo.  A Google search brings up ad after ad after ad, all renting villas.  But I've been looking for information about Palermo since my first Italian class years ago so perhaps now I know more specific terms to use in a search.  In any case, here are a couple of newspaper articles for an introduction.

"The Sights and Smells of Sicily’s Second City", by the Frugal Traveler in the New York Times is an appreciative article from May 2018, particularly of the Fish Market (Pescheria) near the port.  The market has more than fish, fortunately, and all commentators have liked it, especially Rick Stein in his Mediterranean Escapes.  I don't know if we'll get to the market as we are now staying in Zafferana, a village 45 minutes away from Catania and we only have a walking tour of the city in the morning.  

"East Sicily: what to see plus the best bars, beaches, restaurants and hotels" from The Guardian of June 2017 covers more than Catania and is more appreciative of Siracusa.  "Catania is hard to love at first sight: noisy, trafficky, and built of dark volcanic stone. But in time, the charms of this studenty city emerge."  One gets the impression that the British are more interested in beaches than in gritty cities.  And another source says the dark buildings are from the smoke and ash, although the elephant statue is supposed to be made of black tufa.

But fortunately there are blogs:

The Cutlery Chronicles:  10 Places To Eat At And Things To Do In Catania In Sicily, in which Londoner Leyla Kazim and 3 friends review a residence for HomeAway in Catania:  A high-end five bedroom, five bathroom, luxury penthouse palace, right in the heart of Catania, set over two floors, with a roof garden and terrace, two huge kitchens, full of art, and an outstanding view of the mighty Mount Etna.  (The photo on the left is obviously not of the palazzo.)  Now this is my idea of a vacation because they go to the market on Saturday morning and cook on Sunday.  Unfortunately this was just a weekend trip.

Minne di Sant'Agata

The Complete Food Lover's Guide to Catania from Luca's Italy lists the foods one must try in Catania, which include arancini (masculine and cone-shaped in Catania, feminine - arancine - and round like an orange in Palermo), especially those made with eggplant (alla Norma); cartocciate and cipolline which are filled savory pastries; arrusti e mangia (grilled horsemeat); and especially Pasta alla Norma, that famous eggplant and pasta dish named after Bellini's opera.  Even more unique are the Minne di Sant'Agata, the breasts of St. Agata.

I am sure that, in time, I will come up with more excellent sources on Catania, although they might be in Italian.  Or Sicilian.  Here's one dish that is especially appropriate, Spaghetti al nero di Seppie dell'Etna, which is squid ink pasta with squid ink sauce, ricotta salata and tomato sauce.  It looks like Mount Etna with snow on top and molten lava.

More Sicilian Food

I got a just-published book from the library: The Sicily Cookbook by Cettina Vicenzino, a Sicilian author so it should be authentic.  It isn't as traditional as some of the other cookbooks on Sicilian food and does a new take on some old dishes.  For instance, she has a "pasta with ricotta, kumquats and tuna bottarga" and a "Sicilian brioche burger."  Have I cooked from it?  You know I hardly ever cook from cookbooks; I never seem to have the ingredients.  However, I am sure Fernando would love "Double Jerusalem artichoke with black lentils and crispy chicken feet" and "Tripe with black chickpeas".

But I've also been scouring YouTube for more Sicilian food videos -- food videos because I much prefer markets to museums.  There are three short videos (~18 minutes) on Palermo's street food by a New Zealand couple: Sheena and Thomas on their channel, Chasing a Plate, where they document their travels around Asia and Europe.  These videos cover the majority of unique Palermitano street food dishes and a couple of classic restaurant dishes as well.

Palermo Street Food #1 covers the Ballaro food market where they eat frittola (boiled and fried calf innards), boiled octopus, sardines rolled up around a breadcrumb filling (sarde a beccafico) and babbalucci (snails).  Everything seems to be served with a squeeze of lemon and a sprinkle of parsley.  Oh, and of course, olive oil and sea salt.  Then they go to a trattoria for some cuttlefish pasta and swordfish pasta, followed by cassata and torta sette veli (which even shows up on the Greatest British Bake Off) at a pastry shop.

Palermo Street Food #2 again begins at the market where the first dish is that famous spleen sandwich, pani ca meusa.  If you don't like offal you can opt for chickpea and potato croquettes on a roll (pane e panella e crocche).  This is followed by something we should all like: gelato in a brioche.  Palermo also has its own version of pizza: sfincione which is supposed to be best from a food cart but they can only find it at a bakery.  Then it's off to the Vucciría market for more offal: stigghiola, grilled lamb intestines on a skewer.  It's good they are from New Zealand and like lamb.

Palermo Street Food #3 finally showcases the famous Sicilian arancini, stuffed rice balls.  Then they go to another Trattoria for the also famous pasta con le sarde (pasta with sardines) spiced with raisins and pine nuts.  The other recommended dish was pasta alla grassa, which I hadn't heard of before but which is supposed to be quite Sicilian.  Like the classic Genoese pasta with green beans and potatoes,  pasta alla grassa includes potatoes as well as pieces of meat and sometimes peas.  It must be little known in the English-speaking world because all the Google search results were in Italian.  After the pasta course they have caponata and fried mackerel.  Oily fish like sardines, mackerel and anchovies are very common and popular and need to be followed by their next stop at a granita shop.

Finally, there is another BBC series: Rick Stein's Mediterranean Escapes, that has two hour-long episodes covering Sicily: Authentic Tastes of Sardinia and Sicily and Rustic Dishes from Sicily & Puglia.  He loves markets and handling the merchandise.  The vendors must have been appalled...

Change of Plans: Cefalù instead of Palermo

Day before yesterday we received a letter from Overseas Adventure Travel (OAT) informing us that they were changing the Sicily itinerary so that we are staying in less crowded more intimate towns, specifically moving our 3-night stay from Palermo to Cefalù and moving our 4-night stay from Catania to Zafferana.  This is a health and safety measure to avoid large cities and crowds.

And here I was all geared up to explore Palermo!   Before the change, Cefalù was an optional side-trip so I had only watched a Joolz Guide to determine whether to take it.  Now we fly into Palermo and then are transported to Cefalù about an hour's drive away.  Currently we'll be staying at the Victoria Palace Hotel, a small (30 rooms) modern (2017) 4 star hotel that looks quite nice and hopefully we'll have some sort of ocean view and not be stuck at the back.  In the photo below, the town (a 10-15 minute walk away) is way in the background where you can see the Norman cathedral that is famous for its mosaic of Christ Pantokrator.  You can also see how close we are to the beach, although in November I'm not sure how the swimming will be (the hotel also has an outdoor pool).

In the photo below, you can see how nice the side rooms are with their balconies, sort of like a cruise ship.

One review said that the breakfast buffet was on the rooftop and, from the photos, it appears that the selection of items is varied enough with bread and pastries and even bacon and eggs (for the Brits?).  But probably no full English.  

If we are still hungry, there is a pasticceria about half a mile away called L’Angolo delle Dolcezze which produces all sorts of things, including a frosted panettone for Christmas, although I suppose November is a bit early for that.  Even more interesting are the cakes for prima comunione.  They look like wedding cakes!  Laina would love them!  And there's always cassata.

There are also two supermercati a couple of blocks away from the hotel, one called Gourmet Decò and the other Giardina Despar where we can hope to pick up some novello wines in November, right?  Or we can buy some aranciata di Sicilia.  There's also a salami and cheese shop, Salumeria Incognito, a little further toward town on the main highway, Via Roma.

Our first dinner in Cefalù is on our own (as is lunch the second day) so I'm checking out the restaurants.  Le Chat Noir doesn't sound very Italian but the menu lists the name of the dishes in Sicilian dialect and it is supposed to be Sicilian.  On another side street, Via Vanni, there is Il Normanno, without a website but one review says: "Good food at fair prices, definitely recommended for a quiet meal away from the main streets."  OAT recommended Kentia with a view over the ocean and it looks lovely but rather expensive.  Al Porticciolo is similar and offers an online menu with lots of seafood.  Apparently both have a few fixed price menus ranging from 25-40 €, although I don't know if we can eat that much.  Ristorante Via Roma Vecchia is similarly located so we have our pick of seafood restaurants with a view.

Sicily Unpacked

BBC Two produces an "UnPacked" series about Italy, including 3 videos on Sicily.  They are hosted by an art historian, Andrew Graham-Dixon, and an Italian chef (cook he calls himself), Giorgio Locatelli.  You can find them on YouTube and they are well worth watching.

• Episode 1 -- Palermo -- begins at the fishing town of Sciacca on the southern coast which Giorgio visits each time he goes to Italy for the seafood.  But most of the episode is in Palermo where they view some very elaborate stucco art, attend one of the famous Sicilian puppet shows, and visit the Vucciria market.  They also discuss the Mafia.
• Episode 2 -- The Spanish Occupations -- covers Noto and the Val di Noto in southeastern Sicily, gelato, Good Friday celebration in Enna, Easter Sunday in Modica and the oldest Sicilian chocolate factory (Bonajuto) in Modica.
• Episode 3 -- Modern Sicily -- also covers ancient Sicily with a visit to Mt. Etna and one of her vineyards, Pachino and its tomatoes, red shrimp at Mazaro del Vallo, and a take on a tuna burger at a modern gastronomic restaurant.  They also visit the Archaeological Museum of Aidone where a statue of Demeter had been returned to Sicily from the Getty Museum in LA.

One thing I was struck by in this series was the dearth of women in the interviews.  I don't know if it is because the hosts are male or whether there is still a separation of sexes in Sicily.  Few women vendors in the markets.  No women fishermen or fish buyers. Andrew and Giogio do mention that at the Easter Sunday dinner in Modica, the men made the ricotta (shepherds) while the women baked the bread (a household task).  Maybe a holdover from the Arabs.

Hollywood in Sicily

Currently I have 3 cookbooks on Sicily because nowadays library books are automatically renewed and evidently nobody else has a trip planned to Italy.  They are:

• La Cucina Siciliana de Gangivecchio by Wanda and Giovanna Tornabene (they have two other cookbooks)
• Cucina Siciliana by Clarissa Hyman
• Sicily from the Silver Spoon Kitchen, published by Phaidon (which means it is heavy)

But even better than cookbooks are videos and yesterday I lucked out and ran across a series on YouTube by Paul Hollywood (of The Great British Baking Show) from Tonic called "City Bakes".  In one episode he visits Palermo and tries many of the classic Sicilian dishes, like arrancine (rice balls), sfincione (Sicilian pizza), cannoli, cassata (an elaborately decorated cake), and gelato in a brioche (he wasn't impressed).  He visits the Mercato Vucciria and his Sicilian friend tries to get him to eat the famous innards but he declines (I wonder if he eats eels, pie and mash).  He does omit a few dishes like the spleen sandwich (pane con le milza), the chickpea fritter sandwich (panino con le panelle), and pasta with sardines (pasta con le sarde) and he never goes to a sit-down restaurant but he still covers a lot in 45 minutes.  He really enjoys himself and so should you!

Fast Forward to Sicily

Last Thursday we bit the bullet, called Overseas Adventure Travels (OAT) and changed our September Machu Picchu trip to a trip to Sicily in November of 2021.  Hopefully by then the Corona Virus situation will have improved, plus this gives me a reason to brush up on my Italian, which has been abandoned since Osher no longer offers Italian courses.  

Commissario Montalbano

Last night we decided to brush up on our Italian and watched the third episode of Commissario Montalbano again.  It is one of the best episodes  and in a way sets the stage for the rest of the series.  For those of you who don't know, Montalbano is a character in Andrea Camilleri's mysteries that are set in Sicily.  The TV series is in Italian and some of the characters are quite humorous so it is easy to watch.  Plus Montalbano loves good food and goes to restaurants almost daily, although he never visits a market since his housekeeper Adelina cooks for him.  We've watched him eat lots of fish and arancini but never panino con la milza (pani ca meusa in Sicilian).  That's street food (cibo da strada):   spleen sandwich.  Fernando would probably love it but I'll have panelle, the chickpea fritter sandwich, instead.

Is November a bad month to go?  It's cheaper but next to December the wettest month, however Sicily is probably as wet as Southern California.  We arrive in Palermo on November 11th, St. Martin's Day, which is the start of the novello wine season so hopefully we can polish off a bottle of wine a day like we did in Rome, except we won't be eating on our own in an apartment.  Sicily's wines tend to be red and hearty, many made from the Nero d'Avola grape.  Of course there is Marsala as well...

It is too bad that sundown will come early in November so we won't be able to wander around as much in the evening, although at our age it is increasingly rare for us to do that.  On the other hand, I hear that Sicily has very good gelato so we might stay up for that.

Royal Caribbean Cruise to the Bahamas

OK, we're going to escape from Peru and the Amazon for the moment and prepare for our weekend cruise to the Bahamas in March with Juan and Mandy aboard Royal Caribbean's Mariner of the Seas.  It leaves from Florida's Port Canaveral and cruises to the Bahamas, stopping at Nassau and Coco Cay.  I've never really looked at the Bahamas nor realized that they were so close to the U.S. coast.  But then look how close Miami is to Havana and how many years it's been divorced from Cuba.

If you would like to see what the Mariner of the Seas looks like and see how much fun the older grandkids would have on the top level of this ship, watch the YouTube video, Mariner of the Seas - Full Tour by CruiseIt.com.  And tell them about the Arctic Zone:  all you can eat soft-serve ice cream throughout the cruise.

Miniature Golf

While Fernando is relaxing in the jacuzzi, the grandkids could play miniature golf.   Even Louise and Silas can have fun here as the water isn't real or deep...

When the kids get hungry they could run over to the Dog House and pick up a hot dog, which, like the Arctic Zone, is included in the fare (complimentary they call it).  Oh Oh.  Where are the vegetables?  Ketchup, onions, relish, and sauerkraut?  Don't worry, there's plenty of fruit down in the Windjammer buffet on Deck 11.

Perfect Storm Water Slides

But Deck 13 has all the activities for the big kids: a climbing structure like the one at the Boston Children's Museum, a basketball court so the kids can stay in practice, a climbing wall and a Sky Pad bungee trampoline like the one at the Carnegie Science Center.  They even have some swings for Isabel.  But the greatest attractions will probably be the Perfect Storm dual waterslides and the FlowRider surf simulator.  A pair of grandkids can each choose a waterslide (blue or yellow) and race each other down to the finish.  I'm assuming kid-hearted adults can do the same.  Old people like Papi and me will watch and take videos...
Oh.  And I completely forgot to mention the Laser Tag...

Lots of fruits and desserts for the kids

While the kids are exhausting themselves and their parents, what are Papi and I going to do?  Papi would say "go to the Casino" but I'd rather walk around the running track -- it's complimentary :-) or I could plan what I was going to eat for breakfast, lunch and dinner or I could go down to the Windjammer buffet and do a taste test.  I don't know how I'm going to try every dish they put out.  The kids would have a field day, of course, being able to see and choose their own meals.  Naturally they would prefer the buffet to the Main Dining Room but for dinner I prefer formality and meat that hasn't been sitting around getting cold and overcooked.

Teatime scones and biscuits

To prepare myself, I've been watching YouTube videos of Royal Caribbean cruises, of which there are a surprising number - maybe one for every person who's taken a cruise!  TravelTouristVideo has videos of the meals, both the Windjammer buffet and the Main Dining Room.  They sailed on the Liberty of the Seas, not the Mariner of the Seas, but the menus look pretty standard.  They had a tea time as well as a lunch at the Windjammer but that might be reserved for the days the ship is at sea and not in a port like Nassau or Coco Cay.

Aged Prime Rib of Beef

We don't have to prepare for the buffet because it is all there for the taking, but at the Main Dining Room they have "classics" that are always on the dinner menu, and specials of the day that are not.  Below is one of the dinner menus and I might have to order two starters:  the crispy calamari and the Caesar Salad.  Fernando can have the Duck a l'Orange and I can have the Beef Tenderloin.  If you want to see what a lot of these dishes look like, check out TravelTouristVideos' Cruise Ship Dining Room Food - Dinner by Royal Caribbean.  They liked the prime rib, lamb shank, rack of lamb and duck a l’orange (definitely meat eaters).  Hopefully our cruise will have some of those.  As for the desserts, they liked the Royal Cheesecake but not the Creme Brûlée.

If none of the entrees or desserts appeal to you in the Main Dining Room, you can hop on over to the Windjammer buffet, which has themed dinners (Asian, TexMex, Indian etc), a salad bar and lots of desserts (jello, cakes, cupcakes, mousses, cookies etc).  TravelTouristVideos will take you on a tour in its Royal Caribbean Buffet Dinner Food on Liberty of the Seas.    And of course they also have a tour of Royal Caribbean Buffet Breakfast Liberty of the Seas so that we can start our gourmandizing at 6:15 in the morning.

Stay tuned.  We might actually get out of the dining room and off the ship in the next episode.

Mercados and Supermercados

Mercados

Mercado Santa Cruz

In 2015, the New York Times featured Lima in one of its 36 Hours and recommended walking along the Malecón, a 3 mile promenade on the cliffs above the ocean.  If our guide takes us to the Parque del Amor, we could keep on walking north along Malecón Cisneros and Malecón de la Marina, all the way up to the Mercado Municipal "Santa Cruz".  Of course, by walking along the Malecón there won't be any window shopping but the views should be spectacular, as long as it isn't a foggy day, which is how, I hear, Lima gets all its precipitation.

There is a Peruvian, Roberto Viajero Vlogs, who has YouTube videos on the various markets, including Santa Cruz and also the Gran Mercado Mayorista de Lima which is a wholesale market like Corabastos in Bogotá and Central de Abasto in Mexico City.  The Gran Mercado Mayorista has loads of different kinds of potatoes.

Mercado 1 de Surquillo

A market closer to the Casa Andina Select hotel is Mercado #1 de Surquillo, a permanent indoor market, to the northeast of the hotel on the other side of the Via Expresa Paseo de la Republica.  We would walk east on Calle Schell and then turn left (north) on Avenida La Paz, walk 5 blocks to Ave Ricardo Palma, turn right (east) and cross the Via Expresa to Avenida Paseo de la Republica, turn left (north) and go about a block.  That's not too far, is it?  Roberto Viajero Vlogs in his Youtube video says that Surquillo is favored by chefs for ingredients they can't get elsewhere.  Our fast-talking Peruvian chef, Luciano Mazzetti, even has a YouTube video on Surquillo, although he is more interested in the food stalls than he is in the produce.

Lulú

However Luciano does try a lulú, which is not a lulo (also called naranjillo, related to a tomato and common in Colombia) but a small granadilla or passion fruit that is a bit more acidic than the larger sweeter granadilla.  I've tried to look up the scientific name but have had no luck.  We'll have to keep an eye out for it.  In the same segment Luciano tries Panky, (tuna verde in the supermarkets?) which is a cactus fruit high in vitamin C and obviously very sour so it is mainly used in juices.

Cocona

If we are lucky we might be able to find the cocona, Solanum sessiliflorum, which is related to the lulo that you find in Colombia.  It belongs to the same family as potatoes and tomatoes but grows in the Amazon rainforest rather than in the Andes.  We might have better luck finding the cocona in Iquitos and maybe the Explorama Lodges will offer some for breakfast, or at least its juice as many of these tropical fruits are too acidic and seedy to eat straight.

Lúcuma

I should also mention the lúcuma, a very popular Peruvian fruit that smells like butterscotch and that they make into ice cream.  We shouldn't have troubles finding that in Lima.  If you watch this AgroTV video about a lúcuma grower, you will see that lúcuma is not a jungle fruit but is grown along the coast in very dry conditions and belongs to the Zapote family (so it can grow in California!  Here's a video to show you how.).  Remember how the zapote that grew in Fillmore was custard-like without any acidity?  I imagine that is how lúcuma tastes.

Supermercados

We can also check out the fruits at the local supermarkets in Lima.  Sam and Audrey pay a visit to the Wong Supermarket in Miraflores and show us that we can get mate de coca in tea bags to help us with our altitude sickness.  They also have rotisserie chicken ready to go as well as tamales (in banana leaves) and humitas (in corn husks) -- does the hotel have a microwave?  We can wash it all down with Inka Cola.  And then for dessert we can pick up some lucuma ice cream and a box of alfajores!

Do you think I dare bring home some jars of Peruvian chile pastes?  Or some of their packets of instant sauces like Huancaina and Ocopa?  That way you don't see that they are made with evaporated milk and saltines, unless you still have to add those ingredients to the mix...
Perusing the fruits and vegetables on the Wong Supermarket website, everything looks pretty much the same as the U.S. except you can also get granadillas, aguaymanto (uchuvas/ground cherries), maracuyá, papaya, olluco (one of those Andean root vegetables),  yuca, caigua (an Andean vegetable that they stuff), mango, chirimoya, pepino melon (Solanum muricatum from the Andes), lúcuma, and the list goes on and on.  The meats, poultry and fish look the same as in the U.S. except you can get sangrecita.  Hm.  I wonder if they have hot foods to go!

Amazon Food

Maracuyá

I couldn't stay away from this topic for long, especially when it involves tropical fruit.  One of the best things about Colombia was its various passion fruits (maracuyá, curuba, granadilla, badea), lulo (naranjilla in Ecuador), and tomate de arbol.  Most of these were made into juices so there is some processing involved (including adding water, cross your fingers).  It seems that maracuyá is fairly common in Peru but the others less so, although I read somewhere that before the Spaniards arrived, the Moche people along the coast made ceviche with fermented curuba, called tumbo in Peru (Passiflora tarminiana or banana passion fruit).  But the Amazon has a whole new collection of fruits for us to explore.

HeNeedsFood is a blog by an Australian ex-chef who visited the Belén Market in Iquitos, the capital of the Department of Loreto where we'll be traveling.  This might be the closest we get to it since markets are not high on everyone's list, especially when the heat and humidity make them odoriferous.  The photos are interesting but few of the fruits are labeled.  Here are a few that I've identified.

Brazil Nut

Pijuayo

Sapote

Chonta

The Pijuayo (Bactris gasipaes), a palm fruit as is the Brazil nut, is called chontaduro in Colombia and is a common street food in southern Colombia, although not in Bogotá when we lived there in the 70s.  The Slow Food Arc of Taste mentions that the Amazonians in Peru make masato out of it, which is a tame form of chicha.  And in Peru, chonta is shredded hearts of palm which is a very popular salad in the Amazon, which we absolutely have to try.

Aguaje

Another palm fruit (there are many) is aguaje from the palm Mauritia flexuosa.  Unfortunately it is very difficult to do Internet searches on many of these Amazonian fruits because almost everything Google gives me are ads for dietary supplements.  Everything from the jungle is a superfood nowadays, available in pill form because it appears that the fruit itself is an acquired taste since the flesh is quite dry and tastes like carrots.

Camu camu

Camu camu (Myrciaria dubia) is a cherry-like fruit that grows on a small bushy riverside tree in the Amazon.  They make it into juices and sorbets.  It's very high in vitamin C but like many tropical fruits, it's quite acidic and you need to add sugar to the juice.

Luciano Mazzetti

Another visit to the Belén Market is done by Peruvian chef Luciano Mazzetti on his YouTube channel Taste & Travel (Viaja y Prueba) when he travels to Iquitos, the capital of the Department of Loreto and where we will land for our Amazon trip.  The photography is great but the episodes are in Spanish, Mazzetti speaks lickety split moving from one food to the next, and the background music makes understanding difficult for the non-native speaker.  Nonetheless I find his videos well worth the effort and his enthusiasm for the people and their food is contagious, even if you can't understand a word he says!

Carachama

Luciano also visits the market in Pucallpa, which is closer to Lima and accessible by road yet still in the Amazon basin.  In both of these videos Luciano eats a lot of fish and there is one curious fish, the Carachama, which is a catfish covered with an armor of gray and black scales.  It lives in swampy water and feeds on dead wood and its inhabitants.  You can read more about it in the Slow Food Arc of Taste where you can see more endangered foods of Peru.  Actually you can't "see" them because no photos are included, a real shortcoming of the site.

Paiche

Paiche is an even more famous catfish of the Amazon, partly because it is the largest freshwater fish in the world, so you can have filets and not a lot of bones so the people in Lima can eat it at upscale restaurants.  Even Whole Foods carries farmed paiche.  Me, I think I'd prefer piraña because it is a carnivore and shouldn't taste like mud.

In the Pucullpa video, Luciano also eats majas, a 9 pound rodent which is cute and is supposed to be very tasty.  It is also called a Paca, or Lowland Paca and is widespread throughout the Americas in tropical forests.  Iquitos Times has a list of Amazon creatures we can use for reference, if not for food.

Paca or Majas

Majas with platano and chonta (heart of palm) salad