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Nhot is such a specialty of April. Actually, Nhot has been around since the end of March, but in the first days of April, people can still very easily come across carts and flat baskets of bright red Nhot on the streets.
The bright red Nhot fruits, bursting with a layer of white powdery dust, make it impossible for people to resist the “craving”, and they hurriedly stop to buy them. They don't mind getting their office clothes dirty by rubbing the fruit against their shirts or pants to quickly enjoy the delicious sour treat. Only when the Nhot fruit is shiny, clean, and plump, dipped in chili salt and savored slowly to hear the harmony of sour, sweet, and the saltiness of the salt and spiciness of the chili melting in the mouth, does one realize it was worth being “gluttonous” on the road or in the market.
The Nhot season passes quickly; many people haven't had their fill before discovering the loads of Nhot getting thinner and then disappearing completely. However, don't be sad, April is especially good at pleasing those who love sour things because at that very moment, plums also appear.
First are the small, early-season plums, still young and green, with a bold sour and astringent taste. Early-season plums can't really be called delicious even if you are easy-going, but perhaps due to the suppressed craving from only having one crop a year, ladies and girls still dip them in salt and chew them crunchily with relish. To the point that men, who are usually not good at eating sour, seeing that, also get their mouths watering and run over to “ask” for one to eat while wincing and complaining about the sourness.
Patiently waiting another 1 or 2 weeks, the plum baskets arriving in the city are much larger and redder, each fruit starting to be covered with a light layer of powder on the green and red skin, making even those indifferent to sour things who pass by the plum baskets turn around to look.
Plums in the middle of April are quite clearly red; anyone who likes to dip them in coarse sea salt will see the plum juice seep into the salt, turning it a clear pink color.
People who cannot eat sour food prefer to mash the plums with salt, chili, and sugar to soften the sourness of the fruit. Biting into a piece of mashed plum and chewing slowly to feel the salty, sweet, sour, and spicy flavors blend into one, complementing and enhancing each other, makes it so that even if your teeth ache from eating, you are not afraid and never get tired of it.
Along with plums is the time when apricots appear, apricots are intensely sour, even those good at eating sour food can only eat a few before giving up, but Northern people in general and Hanoians in particular still welcome this sour fruit as a sign of summer. Although apricots cannot become a snack to munch on every day, if the housewife is meticulous with sugar, she will definitely have a jar of delicious soaked apricots to cool down on hot summer days.
Traveling through the streets of Hanoi in April, many people are also lingering because of the purple-red color of mulberries. What a strange fruit, it is so deeply purple that if you are not careful when eating it, the purple color will get on your hands and mouth. Although not as intensely sour as apricots, and even having a slightly sweet taste, perhaps because of the fear of being stained by the fruit juice, mulberries are rarely preferred by ladies to eat as a snack but are mainly used to soak in sugar to make a perfect summer drink.
Mulberries are in season, the berries are plump, deep purple, and have a mild, sweet, and sour taste that is very attractive to women.
In April, mangoes and pineapples are also delicious and cheap. The mangoes are medium, firm, yellow at the tip, sour and sweet, dipped in chili salt or mashed with salt and sugar, eating any amount is never enough; that is why the mango carts parked at the foot of office buildings are always bustling with customers stopping to buy.
Green mangoes are now available year-round; they are peeled clean by the sellers, cut into small pieces, and then seasoned with chili salt.
As if knowing the snacking habits of women, pineapple carts often stand next to mangoes; pineapples are in their delicious season, golden and honey-filled, fragrant all over the street corner. Looking at the nimble hands of the ladies peeling and cutting the eyes to reveal the golden, honey-filled flesh that makes a street corner fragrant, it is hard for anyone to resist buying one for themselves to snack on. Especially since pineapples already have a sweet taste and are not intensely sour.
April in Hanoi passes like that with beautiful days with fragrant new sunshine and sour fruits, which are very simple but can cause strange, deep nostalgia.
Source: Reference
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