Fascinating story from Tori Marlan writing at Buzz Feed:
The Rise, Fall, and Almost Rise of The Caviar of Cantaloupe
During the early 20th century, the Montreal melon was a culinary delicacy and an agricultural moneymaker. But as industrial farming took hold, the hard-to-grow fruit went the way of the dodo bird. What one farmer’s attempt to revive it says about taste and technology.
It’s been a lousy growing season for Ken Taylor’s cantaloupes. The weather has been terrible — cool and wet, when it should have been hot and dry — and the leaves on the vines are browning and riddled with small holes from fungal disease.
Standing on his 70-acre organic farm on Île Perrot, about 30 miles west of Montreal, Taylor surveys the damage through a pair of thick-framed glasses. It’s late July, and there’s not much to see. Finally he spots a tiny cantaloupe. “This is basically what it looks like, off and on, all the way down: one fruit here and there.”
Those aren’t just any fruit. They’re specimens of the Montreal melon — a large and particularly hard-to-grow cantaloupe that Taylor saved from extinction. In the late 19th and early 20th centuries, the Montreal melon was considered a delicacy. Sweet and juicy with hints of nutmeg, it has green flesh like a honeydew, but its exterior is netted, rather than smooth. According to Taylor, it’s probably Canada’s most famous heritage food.
“There wasn’t a Vancouver kiwi or a Halifax oyster,” he later said. “It was the Montreal melon!” While he acknowledges that other foods originated in Canada — the Laurentian turnip, for example — Taylor says nothing else had the melon’s renown.
“Russian caviar; champagne from Reims, France; and the Montreal melon — those were the three snob foods in the early 1900s,” Taylor says.
A fun read - Taylor seems like an interesting character and now I want to try growing some of these here. A lot of the really delicious foods do not stand up to commercial processing. There are several incredibly delicious apples that do not last in shipping - Ashmead's Kernal for one.
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