Are you the first person in the house to grab a delicious watermelon? Maybe it’s just not summer until you have had watermelon juice run down your chin. We hear you! Watermelon is a low cost and high flavor addition to any table.
But…do you know how to choose a good one?
Foodie Friday takes a deep dive into the history of the watermelon, how to choose the ripe one at the store or farmer’s market and some exciting ideas to kick up your watermelon game.
PICKING THE RIGHT ONE
Here are some pro-tips on getting the best watermelon, because there is nothing worse than getting a dud.
1. Look for the spot on the bottom. The “field spot” should be creamy in color. Butter almost. This indicates that the watermelon had sufficient growing time and water. No spot – avoid it.
2. It should be heavy. When you pick it up, if it is lighter than you would think – grab another one.
3. Knock it. It should sound hollow. A “plunk” noise.
HISTORY
The watermelon moved around during trading between countries thousands of years ago. The fact that it stored for longer lengths proved popular to travelers. You can thank the ancient Egyptians for making them sweeter (they bred out the bitterness) and the rind thinner (it used to be difficult to crack open a watermelon). Pharaohs were buried with watermelons to provide nutrients as they made the journey to the afterlife.
RECIPES
Roasted Watermelon Seeds
- 1 cup raw watermelon seeds
- 1 tablespoon salt
- 1 cup water
Wash the seeds and make sure to use only the black ones. Dry them completely. Lay out on a cookie sheet and give them plenty of time (hint, use the sun!). Use a non-stick pan to roast the seeds. They become golden in the middle and remain black on the edges. Use medium heat only. Add salt to the water and dissolve. Add the salt water to the pan, stirring occasionally until the water dissolves completely. Cool and eat!
Pickled Watermelon Rind
- Roughly 2 pounds of watermelon rind with a little melon still on the rind(remove the green part)
- 1 and 1/3 cup apple cider vinegar
- 1 cup water
- 3/4 cup sugar
- 1 teaspoon grated ginger
- 4 teaspoons kosher salt
- 1 teaspoon red pepper flake
In a saucepan over medium-high heat, combine the vinegar, water, sugar and salt. Get a rolling boil going. Add the watermelon rind and bring back to boil. As soon as you get the water boiling again, remove from heat. Put into a canning jar and fill with liquid from pan. Sprinkle red pepper flake on the top. Refrigerate overnight and enjoy within a few weeks.
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(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on
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