Published some time last year – how it’s taken this long for- Ripe, The Search for the Perfect Tomato by Arthur Allen – to come to my notice I’ve no idea!
However now it has, I’ll be on to Amazon, quicker than the shake of tomato’s truss…
In the meantime here’s an interview with the man himself. Points I especially enjoyed:
When you bite into a really good tomato, it should have a mixture of sweetness and acidity going on – especially in the goo part of it.
Goo – great word, not used enough, so I’m delighted to see it can be deployed with authority, when talking tomato.
The stem has concentrated levels of CIS 3 hexanol, a real strong component of what we identify as tomato smell.
Interesting fact with technical term attached, my favourite kind . And means I can now say with confidence, top of the nose pleasing list of life’s simple pleasures: CIS 3 hexanol !
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CIS 3 hexanol and goo – pure poetry