It’s fruit season in Thailand. One can get fruit at any time of year, but a check of orchards and markets shows that mango season starts in April; after that come durian and rambutan, and mangosteens mark the end of it.
I took a long train ride across 6 degrees of latitude. Bangkok is about 13 degrees north, so I’ll call this a narrow road to the slightly north.
When I got to Bangkok, I went straight to the snack aisle.
On the Fourth of July weekend, I might normally have a barbeque. Perhaps some potato chips too. This year I decided to mix up the menu a bit, so I skipped the potato chips and went for snacks with a higher protein content.
The fruit vendor at the market has five varieties of mango this time of year. Yesterday at the grocery store there were seven varieties on sale. My neighbor’s mango tree is an early one; it flowered in December, I’ve watched from the balcony as the the fruits grew, and I saw them all get picked over the past two weeks.
A lot has happened since my last post about a surprising “Chef’s Signature” flavor.
That includes my purchase and careful happy hour tasting session of a Devil barbecue chip, retasting the signature salted egg and trying a new signature roasted chili flavor.
You saw, perhaps, the serendipitous arrival (or was it discovery?) of two extraordinary new potato chip flavors last month. These were “Chef’s Signature” flavors.
I was excited to find another flavor in this line.