As the great American author Mark Twain once said, “When one has tasted watermelon he knows what the angels eat.” Amen! It is the height of summer, and there is nothing more refreshing than watermelon. This time of year no one tires of eating great big luscious slabs of this juicy fruit, certainly the best way to enjoy it, but one does begin to imagine iterations – soups, salads, desserts and of course, cocktails. Some even preserve the rinds in an attempt to prolong the melon’s heavenly sweetness beyond summer.
As a child, my first memories of picking watermelons go back to my dapper father. He was the procurer of all the wonderful and deliciously healthful things that entered our home. Finding the sweetest melon in the heap was an art. He tapped his pick carefully, listening for the hollow thump to confirm what he knew – It was ripe and ready to be enjoyed. His pick had no flat sides or blemishes, but a yellow spot, where the watermelon matured on the ground, was quite alright. Insisting on carrying the melon, that often weighed more than me, I would stagger under its weight wearing a grin so wide my cheeks hurt.
My father would tell me that watermelons were made up almost entirely of water and that was the reason they were so satisfying on a hot summer day, and that they had no fat but were packed with potassium and vitamins. I barely heard any of this, except when he said these were the reasons I could eat as much as I like so long as I spit the pits out – we wouldn’t want any melons rooting in my tummy after all. I was dizzy with the thought of holding and devouring that first juicy slice – the one that looked like a big watermelon smile.
Today, I delight in watching my own daughters enjoy this divine treat. There is nothing more joyful than seeing the childlike amusement on their faces as they take that first bite of summer sweetness. I’ll share some of our favorite watermelon recipes in future posts, but for now, enjoying this fruit out of hand is most heavenly.
