Eastern Fruits and Vegetables

Cool as a cucumber.

Much sweeter, though. In the South Asian aisles of this multi-personality market — kosher and Mexican foods also have their territories, and the awning bears some Chinese characters, too — I found several Pakistani syrups, flavored with rose petals, tamarind and plum, violets, and the mysterious combo called bazuri (820 ml.; $2.99).

Though the label was profusely illustrated, even the two ladies at the checkout counter were puzzled by an ingredients list (in five languages) that revealed only scientific names. With spelling corrected, web research ascertained that Foeniculum vulgare, Cichorium intybus, Cucumis melo, Cucumis sativus, and Tribulus terrestris are better known as fennel, chicory, muskmelon, cucumber, and caltrop.

The first ingredient in all these syrups, however, is sugar, and even well diluted — one part syrup to between seven and ten parts ice-cold water — the bazuri's most memorable characteristic is relentless sweetness. How would it fare frozen, I wonder, as a Pakistani popsicle?

Eastern Fruits and Vegetables
1234 Coney Island Ave. (Aves. H-I)
718-338-3747

Comments

[Peter B. Wolf]

Cafe Grumpy