Monday 27 March 2017


Yesterday I smelled guava for the first time. I passed them in the grocery store and they grabbed me.. it was like heaven, if heaven was an enticing mix of citrus and apple. And heaven.

They were so strong! I caught a whiff of them three fruits over, past the not-quite-the-right-variety apples and some tangerines packed with their stems and leaves for no discernable reason. Cleaning product intensity. I had no idea what I was smelling, but I found them with my nose. Snuffle snuffle snuffle.

I bought five.

I knew there was going to be a let-down. How could something that smelled that awesome not be on every breakfast table in Canada at all times if there wasn't some weird deficiency? But for that glorious moment it was just me, the scent of guava, and my phone as I furiously thumbed at Google so I'd know whether to buy the squash yellow ones or the lime green ones. (Buy the yellow ones.)

I now have four guava. They couldn't possibly live up to that smell, so I was ready for it. I was ready for the pasty white interior, somewhere between overripe pear and banana. I was ready for a rather ordinary flavor.. a bit too close to apple. Truth be told, I wasn't quite ready for the seeds being as hard as glass, but at least I was psychologically prepared for disappointment.

Still, my kitchen smells amazing.

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