Now June, June's easy. It's the peak of everything. The fruit stands come out of the woodwork with their deliveries from British Columbian tree-grown plenty. But I pass up the many choices there to discuss a fruit that is, recently, available year-round.
Where do wintertime watermelons come from? The intense growing conditions lead me to think of South America. Still, I can't bring myself to buy a watermelon outside of their season - it just ain't right. Perhaps it's about anticipation. Or a watermelon loses something, being trucked through -40C weather to its destination.
I am an expert picker-outer of the tastiest watermelons and I never go wrong. I think I've written about the subject before, but it must've been on my LiveJournal blog, therefore it is lost in the mists of time and I can write about it again. Feel free to roll your eyes at any time.
1. There must be a good contrast in the skin. Dark green and bright green stripes, not pale green and paler green.
2. There is a pale spot where the watermelon rested on the ground as it grew. This should be a buttery colour, not white.
3. When you gently tap on the surface of an uncut watermelon, it should thrum against your fingers. If it does not, it could be dried out and hollow in the centre.
The watermelon above was damn good. Mr. W discovered a new way to bring it home from the grocery store without bumping around the trunk - my delicate baby is resting on my neck pillow, which is otherwise employed during long road trips since I'm susceptible to road hypnosis as a passenger.
I believe it's best eaten cold, which is a heresy to some. Don't mess with it, either. Don't put it in recipes or blend it into drinks. Just eat it one inch-thick section at a time and don't stop until your stomach hurts.
Oh, and as I said before - WASH your baby with soap and water when you get it home. It keeps the food poisoning away...trust me.
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