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?
