2nd Annual Independent Food Festival and Awards: Most Addictive, Counterintuitive Dried Fruit

Living in New York, I am often struck by the sheer abundance of fresh produce piled high outside of neighborhood bodegas and gourmet markets. And, yet there is something to be said for the deep, rich intensity of dried fruits. Apricots, figs, sour cherries and dates are all classic examples.

I'm lucky enough to live near a strip of Arabic grocers on Brooklyn's Atlantic Avenue, who all seem to share my admiration for these dehydrated sweet treats. My particular fave is a spot called Middle Eastern Pastry and Grocery, where I have been introduced to a dried fruit that has not only delighted my tastebuds, but has also taken me by complete surprise: dried cantaloupe.

You're probably scratching your head right now.

Cantaloupe? What the heck is the point of eating cantaloupe without its sweet nectar bathing your tongue and dribbling down your chin?

My friends, try some of the dried variety and then you'll know the true wonders of cantaloupe. Its flesh still retains a soft orange glow. It still possesses a thick sliver heft. But, sans juice, it takes on an even sweeter and more complex character, and its intoxicating fragrance is magnified.

So, bounty comes in many forms. For some it's found outside a bodega. For some it's found with a wise-cracking waitress named Rosie. For others it is found in a slice of dried cantaloupe.

And, to find out what bounty means to the other bloggers participating in the 2nd Annual Independent Food Festival and Awards, check out this link.