The continuing joys of cantaloupe
I wrote recently about my inordinate love of cantaloupe, and how wonderfully tasty they’ve been this particular year.
I just wanted to say that the joys continue unabated. Every single cantaloupe I’ve eaten since I wrote that piece on June 28—and believe me, I’ve eaten a lot of them—has been better than all the cantaloupes of yesteryear.
What’s going on? Have they injected them all with some sort of flavor enhancer, the MSG of the melon world? Have they developed a new and sweeter variety, like they did with corn back in the early 90s? Anyone have a theory?
Cantaloupe…. and the joys thereof….
Sigh.
Okay, this is the point where I set my hair on fire and run from the room screaming, “I GOT THE FEAR!”
BEWARE OR THIS MAY HAPPEN:
stop sneezing with a custom-built hypoallergenic cat
Where are you buying your melons, and do they carry the same producer tag as you remember? All summer melons need to ripen fully on the vine before they reach peak flavor; some producers will cheat at this.
Me, I’m not a big fan of cantaloupe in general. I associate it with those watery, tasteless trays of “fruit salad” the laziest person always brings to the pot luck. However, since my first bite of cantaloupe pie, I’m now a BIG fan of that particular application…
neo —
Must be something about the cantaloupe sources for sellers here in Northeast US. I communicated your enthusiastic recommendations to my father, who, as I mentioned in my response to your earlier cantaloupe post, is rather a connoisseur. He’s in N.C. mountains for the summer, and word is they’re pretty awful down there, despite repeated trys.
Oh well. More for us!
Careful, Neo, you may be eating the dreaded “Frankenmelons.” You know the genetically enhanced stuff that no politically correct person would dare go near.
We are experiencing the same way out here in the Pacific NW. The cantaloupes thus far this year have just been outstanding.
LabRat –
Cantaloupe pie? (Does that mean someone mushes up good melon and cooks it?)
Well, technically, yes, since without a bit of cooking to denature them there are enzymes that will prevent it from gelling properly.
Given that my husband glared at me and scuttled off to enjoy his prize by himself when I suggested that fate for a melon we got in our CSA box that smelled particularly enticing, I’m thinking I’m really in the minority on this one. But it was really good pie, dammit.
Maybe it’s just a good year for fruit?
I’m not a melon fan, but the earliest strawberries this year were absolutely fantastic, sweet and tasty. I could SMELL them strongly as I walked into the supermarket. I can say that I have literally never tasted strawberries anywhere near this wonderful in my 50+ year memory.
Hey, if this is climate change it sounds pretty good!
Watermelons are to me as cantaloupes are to you. And I must say, out here in CA this has been a very good year so far for watermelons.
Oddly enough, last year I did not have 1 single good watermelon. So far my worst seedless melon has been far tastier than last year’s best seeded variety. And my watermelon plants are sprouting very nicely.
Life is good…