Guavas

Buy some little guavas (from Mexico. Before those tariffs change their price). 

It's OK if they are still rather green and hard. Release them into a bowl and leave them on a counter. In a few days, as they turn pale yellow, you will come home from the grey outdoors and you will be greeted by that very specific, very not-winter guava aroma. Like a Sauvignon blanc from New Zealand (or South Africa's Overberg), or very fruity and somehow appealing cat pee. But it's actually just guava, and wonderful. (Our cat is smell-free, he begs me to explain. I would explain right back at him that it is because we scoop his litter immediately, like the cat-servants we are...)

How you eat them is up to you. But I do have some ideas...

Here in Brooklyn these small guavas can be found at most corner grocers, fruit stands, and supermarkets. Right now they are clam-shelling at about $3.99 to $4.99 for around eight fruit per clamshell. Yes, I would like the plastic to be converted, toot sweet, into biodegradable packaging. It is possible.

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