How
do you have your melon?
The
various methods of serving watermelon and utensils of choice for consuming it
have always intrigued me.
Picking
the perfect melon, hauling it home, clearing space for it in the fridge and
wrestling it into storage containers is slightly less of an ordeal now than
when I was a kid. I used to cringe when one came home because I knew it would
stress out one or more adults in the house who had to contend with it.
They
were long and heavy and had so many seeds and what if you went through all that
trouble and it wasn’t any good? Someone could hold that against the person who
thought it was a good idea to take one home. Just sayin.’
These
days watermelons are commonly smaller and seedless. I don’t think I’ve dealt
with significant seed count in years.
My
vision is that if I get one on the weekend, thick, sweet and juicy slices will
be the focal point of evening meals and water down any other food choices that
sent the scale numbers climbing. But then you get that “I feel like I ate a
watermelon” sensation, which comes from eating pretty much all of a watermelon.
My
mom used a dinner knife to stab her portions on her plate and now I use a very
sharp knife to do the same. She’d probably tell me that was dangerous, like
running with scissors. I’ve always wondered, who was in such a hurry for
scissors that you’d be running. Anyway, my husband prefers a spoon. But that’s
because I serve him the rounded end, so I can get that out of the way and fit
whatever’s left over into the fridge.
A
few summers ago, a produce manager suggested I look for yellow bottoms and stem
“tails” that suggested the melon had been in the field for a while.
Readers,
let me know your melon selecting and recipe tricks.
Darragh
Doiron is a local foodie who is not ashamed to sometimes make a meal from one
food group, such as melon or popcorn. Write to her at darraghcastillo@icloud.com
No comments:
Post a Comment