When I saw dried cantaloupe in the store, I was skeptical. To me, it seems that cantaloupe is probably about 50% water (after a little research, I discovered it's about 90% water). So how can you dry it? Isn't that like drying watermelon? Of course, this is probably a problem with many dried fruits. Except I'm pretty sure what we buy as "dried" isn't so much dehydrated as candied. I mean, think about those apple chips. Those are truly dried. Most "dried" fruit is gelatinous.
Anyway, I tried this dried cantaloupe stuff, and it tasted very bland. It's the kind of thing where, if it was in trail mix, I could only identify it by reading the bag and using process of elimination. It's sort of cantaloupe colored. But cantaloupe flavored? Not so much.
Generally, I think we should probably leave most fruits alone. I suppose drying/candying preserves them longer and makes some of them taste pretty good, but maybe we should leave cantaloupe alone. It's just so much better fresh.
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