The title reflects the glassware and the fruit in the vase. The glass is some sort of footed cocktail glass, inherited from my in-laws, who collected such oddities. The cherries are Surinam Cherries, a sorry excuse for Bing Cherries from the tropics. The flavor can only be described as resinous, redolent of turpentine. I do like to cut them for vases and leave the rest for the natives and wildlife. Apparently, the flavor is something you have to grow up with to appreciate. I have not acquired a taste for these – directions on how to prepare them from locals is another turn off. “Store them in the fridge overnight to get the worms out” is what I was told. Not likely.

Surinam Cherries, in varying stages of ripeness. Red is ripe. The shrubs make an excellent privacy hedge and are indestructible. There is another tropical cherry from Barbados that is rumored to be more palatable. I’m sticking to growing mangoes and pineapples.

The fizz. In white, Lotusleaf Begonias (Begonia nelumbifolia). In red, yellow and orange, Parrotflowers (Heliconia psittacorum). Greens provided by Asian Sword Ferns and trimmed Saw Palmetto frond.

We finally got rain! The happy news from the garden. Spring showers have been few and far between in South Florida and thundershowers were very welcome.

To see more spring beginnings, visit Cathy at RamblingintheGarden for a vase tour.