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| Rustavi, Georgia. Alucha |
In the spring, even before the tuta comes the alucha, a green "almost-plum" that is an unripened but edible fruit.
Georgians dip it into salt and eat it.
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| Rustavi, Georgia. Alucha |
It's rather tart, with a hint of celery. As the season progresses, but while it's still green and unripe, a suggestion of plumness emerges.
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| Rustavi, Georgia. Alucha |
Georgians make an almost-tkemali sauce with it, but it won't keep through a winter like the true tkemali sauce does.
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| Rustavi, Georgia. Alucha |
Yuuum!
ReplyDeleteThey *are* good!
ReplyDelete