Mulberry season hits around this time, and when your hands are tinged beautifully with these purple indigo juices, something beautiful has to come of it!
First I made a little sauce with half the mulberries that came my way. A simple coulis with a bit of sugar and salt and some water, simmered down to a thick and chunky sauce. Initially I was planning some kind of cool dessert. But then a luscious crate of mangoes made it’s way towards me and I felt the urge to do something “exponential”.
Whole mulberries and mangoes diced and brought together with some bright green spring onions and coriander and some heated kick from jalapenos and chilli flakes sounded like a good idea to me. Normally one would use a bit of lemon juice, but because I love spice, I instead use the brine liquid from the jalapeno bottle. This adds the citric sourness but is infused with the jalapeno hot seeds. At the last minute I added some cheese too – nothing fancy, but good ol’ Amul cheese to bring in some saltiness and of course, bind everything together.
This quesadilla will surprise your eaters and the infusion of the senses creates fireworks in the mouth. You don’t need any accompaniments to this quesadilla – the mulberry sauce adds enough juiciness and there are enough flavours to let it stand on its own.
Note: You can use whole wheat rotis/chapattis for a healthier and easier version.
Photography Credits: You will, no doubt, notice these breathtaking pictures. Yes, you guessed it right, I had a talented young lady come in to take these for me. You can read more about her at: www.krishnalalbhai.squarespace.com/
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