Guindas Lindas!

I'm enamored with this fruit called the Guinda.  It has the tanniny tartness of a cranberry but chock-full of juiciness and when they're really ripe, if you don't mind puckering up a bit, you can pop them in your mouth on after another and they taste, no kidding, like and artificially flavored jolly rancher.  Though I've never encountered them in the US, except maybe in a can, I think this is the Sour Cherry.  It's a lovely shrubby understory tree in a pleasant shade of green, strung up with gazillions of bright lustrous perfect red globes.  Because the insects and birds don't like the acid, they are virtually all flawless and gleaming.  They are so cheerful, bright undiluted, fresh-out-of-the-paint-tube red and green, I keep catching myself humming Christmas tunes as I harvest them.  This must be what those chilly pagans were remembering in the dull grey midwinter when they chose the colors for their winter solstice festival.

And did I mention they are delicious? Especially baked in to a lattice-top sour cherry pie with vanilla ice cream.  I was pretty proud of my baking success.

 There was applause, funny you should ask. . .

It sounds like you all on the east coast are about to get pummeled by a third round of blizzards, hope you are seeing daffodils soon, but to hold you over, here are some cheerful bright colors from our long sunny days in Patagonia: