 "Photo: Peyton McGee/The Daily Texan")
When I was a kid, I would eat bowls of watermelon until I made myself sick, sitting on our front porch and spitting the seeds onto the sidewalk. Today, I try to practice the art of self-restraint, capping my fruit consumption before it ends tragically in a sugar coma and water-filled stomach.
Last week, I saw the first crop of huge local watermelons on sale at the grocery store.
Giddily, I selected the biggest one I could find, performing all the necessary tricks to make sure mine was perfect. I knocked on them (this may be totally unreliable advice, but I find that a hollow-sounding watermelon is usually perfectly ripe). I made sure the outside was perfectly green and blemish-free. I even shook a couple for good measure. (If you happen to be unlucky with picking a ripe watermelon, most big supermarkets will accept watermelon returns, even after one has been cut open.)
It wasn’t until after I’d loaded up my cart and paid for my groceries that I remembered I’d walked to the grocery store, resulting in a 6-block trek with a 25-pound watermelon in tow.
Ah, impulse buys. I’ll never learn.
Both of these are great for light summer recipes. At first I was hesitant of the Greek watermelon salad — watermelon, feta cheese and tomato — but the savory feta cheese and tomatoes contrast the sweetness of the watermelon well.
A glass of watermelon lemonade turns into more of a watermelon slush, since the bulk of the fruit is never really sifted out. Nonetheless, it’s still delicious, but less tart than a regular glass of lemonade. Be sure to serve it cold.
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