I pull the cantaloupe out of the fridge. I love melon when it is cold. I knew it wasn’t ripe, it had no smell. It had no smell when I bought it six days ago. I still has no scent. None of the on sale cantaloupe had any scent at the market. And of course, in the post Covid world, handling food in the shop is frowned upon. I must take it home without knowing anything about it, something I’d never do with a person, let alone a summer melon. I cut the melon, nothing. I cut the melon into cubes. I put one in my mouth, and the taste was commensurate with the other sensory experience. Disappointing. I continue to nibble on it, as it’s what’s for breakfast. But the question remains.

Why, in an effort not to waste food, must we contend with occasional bad fruit? If I were hosting brunch I would not have served that cantaloupe. Maybe grind it up in a smoothie or something. How much of cooking is about trying to salvage or make the most of inferior produce? The shame, the guilt of throwing something away because it tasted terrible or was poorly handled or burned or ruined is almost unbearable as kitchen guilts go.

Possible solutions:

Don’t buy it if you can’t smell it. True for tomatoes, melons, cheese

Don’t buy it if you can smell it. True for meat, fish, eggs

Shopping is a very important part of the kitchen keeping process. Know what you are buying and why you are buying it.

Frugality is part of artistry. We are not perfect. When some food is ruined, learn from it and forgive the self for it. Next time, it will be better.

I need a dream. Everyone needs a dream.

Don’t lose heart.