…eat some watermelon! Nothing quite refreshes like some cold cold cold watermelon in hot hot hot garbage smelling Brooklyn summers.
Seedless watermelons have been increasingly popular in the US and in fact, I can’t recall the last time I had watermelon with black seeds in it (which we used to do all the time when little). They are a bit complicated to grow but commercially so viable that producers make the effort to produce seedless watermelons. You can read more about it here (all scientific etc) on the University of Florida-IFAS extension website. Seems like there are a bunch of different varieties but I tend to go for the one available, usually at the corner store that sells really good fruit. No idea where they are sourcing it from and I haven’t seen watermelon at my weekly farmer’s market so the fruit I am eating probably has quite the carbon foot print….and it is OH SO GOOD in this heat!
My sister came up with a lovely way to eat it (I tend to just wait for someone to cut it for me and then chow down, straight up—and yes, I need my fruit cut for me. I blame my dad for this. It’s very rare that I just pick up some fruit and bite into it. I need it cut. After dinner, when growing up, my dad would sit with a huge plate or bowl of fruit in front of him and cut pieces of it and feed it to the rest of us. I am an expert at catching cut pieces of fruit. I have started cutting the fruit myself but it’s not the same obviously). Where was I? Ah, yes. The new way my sister introduced me to eating watermelon: With mint and feta.
As readers of this blog will know, I have a new found appreciation for mint and was delighted when my sister suggested we use my fresh mint from the farmer’s market to eat. It’s super simple. Cut up some watermelon, crumble some feta over it, hand rip some mint into it and voila! An amazingly refreshing snack all ready to go, no fuss and great tasting. The feta we used was quite mild and the mint was lemony and going with solid mint that is just…minty flavoured and a sharper feta would have complimented all the flavours better according to my sister but I was happy with it as is.
There is an awesome website dedicated just to watermelon. The national watermelon promotion board. And no, this post is not a sponsored one. Ya right that I would be getting requests for sponsored posts. Haha. Anyhoooo, the website is pretty awesome–all sorts of fun facts, like for instance: The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics on walls of their ancient buildings. Pretty cool fact. More importantly, they have recipes on their website and watermelon is imagined in ways I didn’t think possible…watermelon flatbread anyone? Grilled spicy watermelon? Watermelon pad thai? It all sounds a bit weird but I just browsed through the recipes and they are actually pretty good with watermelon being used in a really smart way and as an alternative to other sauces and flavours. I think the results will be…interesting and totally worth a shot. Maybe not the pad thai though. Somethings I am just a purist about.
Anyone out there tried using watermelon in these ways? Would love to hear about it and know how it tasted. And any top tips you might have for cooking with watermelon. My top tip on watermelon: Napkins. Or learn to lick your chin and elbows.