|
|
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.
|
|
