A Couple of Hot Peppers

We picked up a handful of these gorgeous little peppers at the local organic farm. Some were fresh and plump, some still with a tinge of green, while these two had begun to dry and shrivel a bit. I placed them on a hand-thrown plate with an interesting mottled green glaze for their portraits. And in case you are wondering, yes, they are very…

Chocolate Fruit, the Black Sapote

A ripe black sapote turns a dark geenish brown, and feels soft underneath the thin leathery skin. Sometimes called the “chocolate fruit”, it doesn’t look appetizing, even when cut open exposing the black-brown custard like interior. But taste it. Looks can be deceiving, and expanding one’s concept of what is edible is rewarding. In fact, after witnessing the making of a sausage or a…

Carambola Ice

Here is a final image from the carambola still life series. It feels like ice to me. It is interesting how such different interpretations can emerge from a series of quite similar photographs of the same subject. Work on the final images was started on different days and the result was determined in part by the strengths of each individual photograph — but also…

Carambola Dream

Believe it or not, this too started out as a picture of a carambola — a single fruit on a marble slab. But it is still there — its gentle curves and angular shapes, ripeness, tartness, splinters of color reflected and from within, and the smooth leathery feel of its skin.

Carambola Still Life

The carambola, better known as “starfruit” in the continental US (and sometimes called “five-fingers” in Trinidad and other southern Caribbbean islands), is tart and juicy, and ranges in color from a greenish yellow to bright orange. You can pick them fresh from the tree here in St. Croix, and we have a beach resort and a golf course named for the carambola. The color,…