Today I got to try one of the most expensive melons in the world. One of the Japanese melons were getting a little too ripe for sale and Kei-san took it in and cut it open. A bit of it had turned too mushy but there was still enough for Angie, Kei and myself. It was really sweet, and slightly creamy. I would say this would be the perfect melon to make into an ice cream or gelato if you want to stretch your dollar. However, I did not have time for that or to bother with trying to freeze it, and since it was nicely chilled, it was the perfect sweet break from work.
Om Nom Nom...
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