I'm continuing to have hot peppers but less... I had a Persian cucumber today, and it was real water-rich, crispy and light, with a bit of lemony flavor to it.
The light, soft, wide squash is called pipian squash, and it was watery and subtly sweet. I poured ripe lemon juice and added red hot thai pepper and a few slivers of jalapeno pepper.
I learned my lesson with unripe lemons late last night. It was so acidic, it hurt my tongue and brought no enjoyment.
I enjoy ripe, water-rich, with an array of sweet no confectioner's sugar can replicate, fruit.