And he said unto them, the kingdom of heaven is like an Asian grocery store, like a 99 Ranch, or an H-Mart. From age to age, it remains the same, a steadfast fount of democratic joys, like fresh lychees for $1.79/pound. Look at all the delicious sauces stacked from aisle to aisle. They do not labor or spin branded stock narratives, nor do they try to sell you vinegar for $20 a bottle. (Vinegar!) No, this is a place that contains comfort in multitudes, like things you may not have tasted since your youth, which can provide momentary assurance that there are at least some constants in this life that are, have been, and will continue to be pretty great.
Jujubes are stone fruits that are mild in flavor, not too sweet, tasting a bit like an apple and an Asian pear. Their skins are edible and as they ripen, they wrinkle and change color from light green to a deep maroon. Jujubes are crisp, but not particularly juicy, so they can have a spongy or chalky texture–but they do really well blended up in smoothies, where they add a nice and subtle dimension. The riper ones with redder skins also add some pretty speckles.
- 5-6 jujubes, pitted
- 1/2 cup frozen mangoes
- 1/2 cup frozen pineapple
- 1/2 cup mild salad greens, like baby spinach
- 1 cup almond or soy milk, unsweetened
- 1 thin coin of ginger, peeled
- 2-3 small leaves mint (optional)
Blend everything together until smooth. Enjoy.