Early to Prinos to get some fruit for lunch. Early by our standards at least; Prinos has been open since 6:30, as always, and is unlikely to consider eight o'clock early. And it will be open until early evening. When we first started coming to Cyprus all but the smallest corner shops closed mid-afternoon on Wednesdays and Saturdays, an inconvenient old time practice backed by legislation that the larger enterprises fought, eventually successfully. We have pears and grapefruit and oranges at home but add apples, kiwi and grapes (imported) and strawberries (local). Citrus fruits are beautiful all winter here and there have been local greenhouse strawberries for a month now, but grape and fresh fig seasons end in late autumn, about the time we arrive. There are local apples but they're never as good as the imports, our favourites being Pink Lady from Greece or (preferably) Italy.
The artichokes are in season now and J has bought half a dozen. He's learned by dint of watching a seller at the market, to trim away everything but the heart and carves the tiny slices off the choke to sauté in olive oil. Very highly labour intensive - probably ten to fifteen minutes an artichoke for the trimming and carving - and the yield is small, but lovely and rich. An appetiser today when Jane and Bill join us for lunch, but also a luxury topping for pizza on rare occasions.