Seeing watermelons at the grocery store is a sure sign that summer has arrived. This sweet and juicy fruit is definitely one of my favorites. It’s a versatile fruit that can be served in a variety of dishes and drinks all summer long. You can even freeze watermelon to savor the flavor after summer is over.
My fondest memory of enjoying watermelon was when I was a kid visiting my mom’s family in Corinth, Mississippi. We had a big family picnic and the kids each got their own watermelon. This was a huge treat for me and well before there was such a thing as a seedless watermelon. When I got mine, I went straight for the sweetest seedless middle of the melon, also known as the heart.
These days, melons have been engineered to be seedless, but for me there’s nothing like the beauty of a red watermelon dotted with black seeds that you have to work around or even spit out. Needless to say, it reminds me of my childhood. Seedless watermelon is somewhat of a misnomer, since it does have seeds, but instead of hard black seeds the seedless watermelon has been bred to produce very soft and pliant edible seeds.
When you’re choosing a watermelon you need to decide whether to go big or go small. The denser it is for its size, the higher the water content, the sweeter it will be. Large, oblong watermelons are typically sweeter, richer, and have a fuller body, whereas smaller melons have a milder, less intense flavor.
A ripe watermelon should have a firm rind that doesn't give in to pressure. When you thump a watermelon you’re listening for the deepest sound you can hear which is an indication of density and water content on the inside….which means sweetness!
Try this recipe for Watermelon and Cucumber Gazpacho.
You’re gonna love it!
Recipe Ingredients:
5 Cups seedless watermelon diced
1 cucumber peeled, seeded, diced (about 1 cup)
1 red bell pepper seeded, diced (about 1 cup)
1 yellow bell pepper seeded, diced (about 1 cup)
1/2 jalapeño chile pepper seeded, minced
3 inner celery ribs, diced (about 1/2 cup)
1⁄2 small red onion, diced (about 1 cup)
1⁄4 cup finely chopped fresh mint
5 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1⁄4 teaspoon salt
1/2 cup sour cream (for garnish)
Recipe Steps:
Cut watermelon into 1/4 inch pieces.
Blend 4 cups of watermelon until smooth. Hold out 1 cup to add in later with remaining ingredients.
Dice all remaining ingredients so they are similar in size to the photos above. Every spoonful of Gazpacho should have a yummy crunch.
Combine all ingredients (except sour cream) in a large bowl. Adjust salt, mint, and/or lime to your taste if needed.
Cover and refrigerate for 1-4 hours before serving.
Serve with a dollop of sour cream and enjoy!