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With spring now here and summer just around the corner, let’s talk about a favorite warm-weather food. Ladies and gentlemen, coming in at 92% water, the watermelon! Mark Twain wrote in Puddin’head Wilson that “The true southern watermelon is a boon apart and not to be mentioned with commoner things. It is chief of this world’s luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat.” Couldn’t have said it better myself. Now let’s get to some facts.
• According to the Cambridge History of Food, “Archaeological data suggest [watermelons] were first cultivated in ancient Egypt more than 5,000 years ago, where representations of watermelons appeared on wall paintings and watermelon seeds and leaves were deposited in Egyptian tombs [...] Their first recorded appearance in Great Britain dates to 1597,” after which they made their way to the Americas where they have enjoyed a rich cultural history. Today, China is the largest producer of watermelons.
• Examples of watermelon fans in the early United States include Thomas Jefferson, who was an enthusiastic grower of watermelons at his Monticello estate, and Henry David Thoreau. As written in a collection of Thoreau manuscripts that was published in 1999: “I have no respect for those who cannot raise melons or who avoid them as unwholesome.” / “When I go a-berrying in my boat or carriage, I frequently carry watermelons for drink. It is the most agreeable and refreshing wine in a convenient cask, and most easily kept cool.”
• Watermelons come in many shapes and sizes. In 1954, C. Fredric Andrus developed a breed of watermelon called the Charleston Gray, revolutionary because of its oval (as opposed to round) – and therefore stackable – shape, as well as its resistance to disease. Even more stackable: the square watermelon…
• The largest watermelon on record belongs to Bill Carson of Arrington, TN, who in 1990 grew one that weighed in at 262 pounds. He may have been outdone for largest watermelon though by this water tower in Luling, Texas.
• The science behind thumping a watermelon. I don’t claim to be an expert, but I have been known to pick a good one or two based on a hardy knock. I also love seeing men and women at the grocery store wrestle down melons on the floor, listening intently for just the right note.
• One of my high school teachers used to say, “if it’s wet and not yours, don’t touch it.” But what if it’s watermelon snow? This phenomena occurs only in very specific conditions, but causes impacted snow to take on a pink color and, in an even more impressive manner, the smell of a watermelon. Don’t get too excited, though. Turns out it’s just algae.
• I’m pretty lazy, so I very much enjoy seedless watermelons. If you’ve ever wondered how they came about, this description should set you straight: “The seedless condition is actually sterility resulting from a cross between two plants of incompatible chromosome complements. The normal chromosome number in most living organisms is referred to as 2n. Seedless watermelons are produced on highly sterile triploid (3n) plants, which result from crossing a normal diploid (2n) plant with a tetraploid (4n).” Mmm, does that make you hungry?
Anyone have any good memories that include watermelon? And does anyone know why artificial watermelon flavor tastes nothing like a real watermelon (but is, I must admit, still delicious)?
[Previous Dietribes: Strawberries, Macaroni & Cheese, McIntosh Apples, Smoothies, Coffee, The Sweet Potato, Eggs and Cookies]
‘Dietribes’ appears every Wednesday. Food photos taken by Johanna Beyenbach. You might remember that name from our post about her colorful diet.
Comments (17)
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Any true southerners (READ: redneck/hillbilly) will know the only way to eat watermelon is with a little sprinkle of salt. Don’t know why, but there’s something about the sweet and salty together that’s oh so delicious.
posted by Justin L on 3-25-2008 at 11:27 am
My grandfather likes watermelon with salt. He claims it’s a holdover from WWII. Sure, Granddad.
Myself, I can’t stand watermelon. Sorry. More for you watermelon-lovers then. :)
posted by Melodye on 3-25-2008 at 11:59 am
I love watermelon. And I have to have salt when eating it also. We have watermelon at pretty much every family “get together” during the summer. It has to be really cold and you can also spike a watermelon which is always fun.
posted by Karen on 3-25-2008 at 12:24 pm
I’m a Southerner (no, not a redneck or a hillbilly). Salt’s good, but watermelon is better without it.
The true experience is to cut one fresh out of the patch, eat it where you stand, and throw the rhinds (sic?) into the woods. Delicious and environmentally sound.
Eating “store-bought” indoors is for norther..uh..city dwellers or for those desperate times in the dead of winter.
posted by ;im on 3-25-2008 at 12:30 pm
Not liking watermelon is a character flaw.
Sorry- it just is.
posted by Justin on 3-25-2008 at 2:01 pm
I had a coach in high school who told me about working on his best friend’s watermelon patch when he was in high school. He said the best way to eat a watermelon is throw it on the ground, eat the center, and throw the rest away. They had thousands at their disposal, so they weren’t very conscious about leftovers.
posted by Tommy on 3-25-2008 at 2:41 pm
I haven’t ever really liked watermelon. I can eat them, but they’re not my favorite. However, I ate watermelon in Costa Rica this summer, and absolutely loved it. Different varieties in different places, I guess…and I just haven’t found the right U.S. variety?
posted by Eileen on 3-26-2008 at 7:47 am
Not just salt but add little pepper too and the sweetness is enhanced. Honest. I like (salt & )pepper with many fruits, the contrast really ‘brings out the flavor’.
posted by septer on 3-26-2008 at 9:04 am
I went to Xian in China last summer and stayed at a pretty nice hotel. I was very surprised to see signs in the lobby and near the elevators and stairs that read, “Do NOT bring watermelons into guest rooms!” The signs were in English and Mandarin. I’ve never heard of that being a problem anywhere else…
posted by kc on 3-26-2008 at 11:42 am
My great-grandfather had a farm and grew yellow watermelons. I always thought they were 10 times better than pink watermelons, but haven’t seen them anywhere besides on his farm. I guess they’re hard to come by.
posted by Stacey on 3-26-2008 at 12:48 pm
Unbelievable Chinese art using watermelons:-
americade.info/melons.htm
posted by Jack on 3-26-2008 at 5:19 pm
I never really got what people love about water melon. It’s stringy and mushy and has no taste to speak of.
posted by S on 3-26-2008 at 5:55 pm
Here in south central Texas, it’s customary to eat watermelons (and any other fruit) with chile powder. I’m not the hugest fan of it, but it’s not bad. I prefer plain myself.
In any case, watermelons always remind me of home where we grew them in our melon garden. Yum!
posted by nutmeag on 3-26-2008 at 6:21 pm
Ah, watermelon! Brings back so many good memories of summer. I considered it a huge milestone when I was able to carve up one of those suckers all by myself a few years ago. We’d cube it up and nosh on it after dinner for a refreshing dessert.
“if it’s wet and not yours, don’t touch it.” made me do a double take. Why do I get the feeling that you quoted your band teacher there?
posted by heather on 3-26-2008 at 11:30 pm
When I was a little kid I had this weird dream where I was sitting on the back porch of my house eating watermelon; some of the seeds went down my shirt and turned into mice. Very vivid. I still remember it. As a result, I avoided watermelon for at least two decades.
Now I’ll eat it, but I prefer the seedless varieties. Served up cold, hold the mouses.
posted by Dave on 3-27-2008 at 9:40 pm
Stacey is right: Yellow is superior. I eat them all summer long when visiting family in Guntersville, AL. Grown locally, sometimes sold from the back of a pick up truck on the side of the highway, always delectable. But they are harder to find.
posted by Jet on 3-27-2008 at 10:46 pm
Watermelon + chile powder + salt + lime = delicious.
posted by almendra on 4-9-2008 at 2:45 pm