Market shopping is a regular outing here at Wit’s End. I love the bustle and breadth of produce. No surprise then to find me digging up treats in the St. Lucian capital.

A trip to the Saturday morning market in Castries for spices and mangoes is a must for the Friendly Greek and I.

The coveted Julie mango was still on the trees, not quite ripe enough.

But this is a country with as many varieties of mangoes as hothouse blooms.

A bag full of this fruit is a meal in itself, with the country’s best rum on the side.

Winter here in Toronto still blasts away so I will grate some of this cinnamon, cocoa and nutmeg for a hot cider and try to teleport myself back.

Or maybe just toast up some coconut. Inspired by a dessert at the very sexy Cliff at Cap Maison, a Rainforest Sundae will give the imagination a jolt for all those longing for warm sunshine.  We visited this dreamy spot one afternoon on our recent holiday. The Cliff restaurant offers a visual feast along with killer culinary treasures.

Every turn of the head offers ocean views. Way down below is a deck for lovers who don’t need intrusive waiters breaking the mood. Their answer? A little basket to be sent down the line. On the rocks, baby.

Rainforest Sundae

Cool coconut and tropical fruit is unbeatable. Simple, fresh, potent. Sun, sand, saltwater. Close your eyes on the first spoonful.

Two scoops toasted coconut sherbet (see below)

Sliced mangoes, kiwi, pineapple, papaya-any tropical fruit combination works

Optional: sliced burnt almonds

For the sherbet ( adapted from The Perfect Scoop)

What you need:

1 cup granulated sugar
4 cups homogenized milk
1¼ cup unsweetened shredded coconut
¼ vanilla bean
3 large egg whites
pinch of salt

What you do:

Preheat oven to 350 F. Spread coconut on baking sheet and toast until golden for 5-10 minutes, spreading around coconut every few minutes for uniform toasting. Let cool for a few minutes.

Scrape the vanilla bean seeds into the milk then add the pod. Combine coconut, sugar and milk in medium pot and heat until warm.

Remove from heat, cover and let it steep for an hour.

Remove vanilla pod and strain through mesh sieve. Push down on coconut with spatula or squeeze with your hands to extract all the juice into the sieve.

Refrigerate until very cold, best overnight.

Whip egg whites with pinch of salt in mixer until soft peaks and fold into coconut milk mixture.

Churn in ice cream maker and serve soft or freeze for a firmer scoop.

Not quite the beach in a bowl but comes without sunburn.

Happy Weekend.

Some fun stuff for weekend reading:

Julie Andrews can’t sing anymore but this is hardly her first chance to show incredible resilience.  I loved this little peek at a reunion lunch with her Sound of Music co-star.

Not everyone believes in monster homes. Nice.

Scooping an Oscar nomination signals you’ve got work. And then some. Fangirl is getting excited. Here’s a look at what all this year’s nominees are doing next. 

I have a basketball player in my house who never quits until time’s up. This one’s for her…and the rabid Raptors fans in the family.

It’s a very big weekend for couch potatoes because the new season of House of Cards is upon us. Binge Alert! And Downton Abbey Season 5 wraps up on Sunday night on PBS. At least one star is hoping the writers won’t send him off. That would be tragic for all those who fantasize having , ahem, a butler with a smile like Allen Leech.