Fermenting Fruit in Lima
by Sue Gonzales
Sunlight bleaches the white stucco of a corner bakery in Miraflores, casting sharp geometric shadows across the pavement where two pigeons peck at scattered crumbs. A faded blue hose nozzle is clamped loosely to an exterior faucet, its rubber texture cracked from the intense UV exposure. On the windowsill, a chipped enamel mug holds a few dark, shriveled grapes that have begun to ferment in the heat, their skins wrinkled and sticky.
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