Watermelon

Watermelons are as All-American as a Norman Rockwell lithograph. The Fourth of July holiday conjures up images of American flags, awful, plaid, shorts, firework extravaganzas and family picnics. Often the star of the show at these sun-drenched family gatherings is the wonderful, juicy watermelon. More watermelons are sold during the Independence Day weekend than the rest of the entire year, yet these big beauties are actually available year-round. Last year, four billion pounds of watermelons were produced in the United States alone, and Americans consumed 13 pounds of watermelon per person. The watermelon is one of the most varied of all melons, with some two hundred varieties grown in forty-four states. Even the seeds can be white, spotted, brown, striped, black, pink, or red, and range in size from 5 to 15 millimeters. Watermelons are a staple of many fruit salads, and of course melon ball salads.

Selection & Storage
While most people rely on the "thump" method when selecting a watermelon, the National Watermelon Promotion Board suggests there is a more reliable way to choose watermelons. Select a firm, symmetrical watermelon that is free of bruises, cuts and dents. Turn the melon over. If the underside is yellow, and the rind has an overall healthy sheen, the watermelon is probably ripe. Select melons that are heavy for their size. Watermelons are 92% water, which obviously accounts for most of their weight. A good rule of thumb is to buy the melon size that will satisfy your needs, so you don't waste any.

Melons will ripen after they are picked but their sugar content won't increase. To ripen, store melons at room temperature. It shouldn't take more than a few days, four at the most. Don't refrigerate melons unless they become too ripe or have been cut. Whole watermelons can be stored at room temperature for two weeks, longer if the room temperature is between 50�F and 60�F, however, after two weeks the quality will begin to deteriorate. Cut watermelons should be loosely covered in plastic wrap before refrigerating. Watermelon is the only melon that tastes better the colder they are.

Preparation
The National Watermelon Promotion Board recommends you wash the outside of whole watermelons before slicing. In educating consumers, they also provide an easy way to remove watermelon seeds from the melon.

They recommend cutting the melon lengthwise in half then cut each half crosswise into quarters. Cut each quarter into three or four lengthwise wedges. With the flesh of each wedge on top and the rind sitting on the counter, notice a row of seeds along the flesh of each wedge, about two-thirds up from the countertop. Use a long paring or utility knife and cut along this seed line removing the strip of flesh above it. Scrape the seeds from the remaining flesh that still remain attached to the rind.

Melon balls can be scooped right from a melon half without removing the rind. Melon ballers come in various sizes and are handy not just for melons but for other fruits as well. A twist of the wrist and a little twirl will give you pretty round shapes.

The cavity of a used watermelon can be carved into baskets and a menagerie of animals to house fruit salad for a party. Do not through away an overripe watermelon. Use it in a cold, melon soup or a smoothie with some yogurt, honey, and orange juice.

Tony's Tip
If the flesh of cut melon has a clear or watery look, it's probably overripe.

Tony's Favorite Recipe
Agua Fresca

Varieties
Jubilees are one of the largest varieties with weights up to 45 pounds. It is long with a light green rind that has dark green stripes. The flesh can range from pink to red.

Allsweets are similar in shape and only slightly smaller than the Jubilee. It is dark green with light green mottling and deep red flesh.

Charleston Greys are a smaller oblong shaped melon than the Jubilee & Allsweet varieties, but it still weighs in at up to 35 pounds. It has a pale green rind and crimson flesh.

Crimson Sweets range from 16 to 35 pounds and may be round or oval with a color that is dark green with light green stripes or the reverse, depending on how you look at it. The flesh is deep red.

Peacocks or Calsweets are oval and dark green with red flesh, and range from 15 to 25 pounds.

Icebox watermelons are so called because they are small enough to fit whole in the refrigerator. They are round with a dark or light rind and range in size from 5 to 15 pounds. The flesh may be yellow or red. Icebox varieties include the Sugar Baby, Mickeylee, Minilee, Petite Sweet, Yellow Doll, and Tiger Baby.

Yellow flesh watermelons come in a variety of shapes and rind colors and weigh from 10 to 30 pounds. Varieties include Desert King, Tender Sweet, Orangeglo, Tenderfold, and Honeyhart.

Seedless watermelons not only come in a variety of shapes and skin colors, they come with red or yellow flesh as well. Sizes range from 10 to 25 pounds and varieties include Sun World Seedless, King of Hearts, Jack of Hearts, Queen of Hearts, Crimson Trio, Nova, Laurel, Farmers Wonderful, Tiffany, and Honey Heart.

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