The Strange Morning of The Green Sugar Turtle Swamp

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We arranged through the hotel for a half day of site visiting. Our driver picked us up at 8.30 and we set off for the nearby Green Canyon. It was a popular destination and we waved for about 1/2 hour before our boat number was available. Whilst we waited we had lots of requests to have a photograph taken with us and a cameraman wanted an interview.
Once onboard a narrow outrigger, we motored upstream along a very green river which ran through a lush jungle. At points the limestone walls of the river were undercut and narrow and it had real Indiana Jones feel. We finished in a limestone archway which was filled with stalactites.
The next visit was a mangrove swamp. A long bamboo woven bridge took us to a small boat and it was a short journey to the mangroves. A platform and a raised board board had been built and it only took a few minutes to walk from end to end. There was a small collection of shacks on the far bank of the mangroves and we stopped for drinks, including some coconut sugar drink which was delicious. We also bought some freshly fritter vegetable fritters, although we really couldn't tell what they were made of.
Our guide asked us if we'd like to visit a turtle conservation and, as it was on the way, we said yes. On route we spied some coconut fibre processing. I expected it to be located on the beach, so imagine a tiled swimming pool that had been divided into small rectangular pools. Inside each were turtle of different age and species. At first I thought this was going to be rather disappointing, then the owner gave us a little talk, picked up some smaller turtles and Ed weand Hat got to hold them. The unexpected twist was when he climbed into the pools and invited the kids in to wade amongst all the turtles. Hat's face in particular was a sight and Ed was quite chuffed too.
The final site was to see some brown sugar being made and this was fascinating. The guy climbed a coconut palm tree to reach a bucket which was hung below the coconut flower, each morning it is slightly trimmed and the sap continues to flow. He bought the bucket down and it's a translucent sap which is mildly sweet. We saw the sap being boiled in various stages on huge woks that are heated by dried coconut husks. After five hours the sap has reduced to a thick golden syrup and the smell is divine. It's then set in pots and we tried some; think butter scotch, toffee, golden syrup and caramel all going on together - yum.
Back at the hotel the kids had lunch and then we all we cooled off in our room. Late afternoon I took them up to the pool where they played with the Australian girls.
As dusk set we walked back to the Bayview Seafood restaurant for another delicious meal. On the way home the rain came on, big warm fat droplets which were lovely.

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