Too much of a good thing? Use your melon
Celebrate National Watermelon Day with colorful salads, cocktails
This morning, amid romantic musings, I wondered if I wasn’t sad for the kids of today, whom I figure don’t know the giddy rush of adrenaline that happens when a football-shaped love note is pressed into your hand in the crowded halls between classes.
“Do kids still pass notes in school?” I tossed over to my 16-year-old, who was making herself breakfast as I stood at my desk.
“What’s a school?” she asked. Touché. The world is so dang weird right now.
But she did add, post-snark, that she didn’t believe so, what with the texting and all.
I get it, but yeah — I’m a little sad for them. Texts are so disposable. Intangible. And eventually, forgettable.
I suppose you can take screenshots, but it’s not the same. No bubble letters or flowy longhand. And you can’t stash them in a jewelry box or tack them to a corkboard.
Despite all this, I’m not one of those “back-in-my-day” fogies. Not all the time. New stuff is great: the coffee frother I love so much I take it with me on vacation, the laptop I work on from wherever while my kids do whatever, the phone that tethers me to the Internet.
Also, seedless watermelon. About a year ago, I grabbed a watermelon at a market and when I got home, it had seeds in it and I about died. I didn’t think there’d even be a market for it anymore. I hadn’t seen watermelon seeds in forever.
And though being able to wax nostalgic about sitting on the stoop as a kid was nice — juice running down one arm, spitting the seeds into the bushes or a Dixie cup or a napkin (or at each other; the neighborhood boys were gross) — it got old. Quickly.
Seedless watermelon. That stuff is the move.
“Watermelon is the quintessential summer fruit,” says Rachelle Lucas, food and travel blogger at TheTravelBite.com, whom I tapped to help celebrate National Watermelon Day, coming up Aug. 3. “It’s thirst-quenching, refreshing and just slightly sweet.”
But to get the best deal on watermelon, Lucas points out, it’s generally best (and freshest) to buy it whole, rather than pre-cut.
“But then what do you do with all that watermelon?” Lucas asks. “I like to cut it up into cubes and eat it chilled, make watermelon juice or smoothies and also add it into salads.”
Lucas’ watermelon feta salad recipe was inspired by a dish she enjoyed at a past Epcot International Flower & Garden Festival.
“I loved how colorful it was and the mix of flavors went well together. If I were to add anything, it would probably be candied pecans or walnuts — for a bit of protein and crunch.”
I, too, enjoy extra crunch with watermelon — of the icy variety. I’m one of those
“good ice” people. In fact, I’ve joked about getting one of those portable makers just so I can have pellet ice in the house.
But even my crummy old blender does a decent job of making what we’ve since dubbed “the vodkamelon.”
Literally cubed watermelon and ice in the blender until it’s pureed, but still a little crunchable — just add vodka. If the watermelon isn’t superstar sweet, add a little agave. This week I used some habanero simple syrup (members of the Orlando Sentinel’s “Let’s Eat, Orlando” Facebook group know I’ve been putting that stuff in everything lately!). The spice is super nice.
The watermelon slush would also be great with bourbon, methinks, but it’s entirely delicious with no booze at all. So icy and refreshing. Precisely the same reasons it’s wonderful when you do choose to cocktail, as it keeps you extra hydrated.
And with seedless — you can just cube it up and chuck it in the blender. What a time to be alive!
I mean, except for the whole pandemic thing. That’s lame.
I wouldn’t say the same of texted love notes, though. Those are great. But just think, with all the time you’ll save not having to pick out (or spit) watermelon seeds, you might find you have enough to jot a few affectionate thoughts down on actual paper. Or at least a long, lovely e-mail.
That’s about the sweetest, most refreshing thing I can think of, no agave necessary.
Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@ orlandosentinel.com.