Dianne

“cantaloupe should have a strong cantaloupe smell. It too should feel heavy, and its “belly button” should be smooth, inverted, and round. The webbing should be raised and distinct, dry, with very little green. A honeydew should feel waxy and tacky, with a little give where it was cut. Tomatoes contain three acids: malic, glutamic, and citric. Dark tomatoes are high in acid; yellow or light tomatoes are lower.”
― Jonathan Dixon, Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America