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But that is only the beginning.
Actually every part of a watermelon is edible, even the seeds and rind.
For centuries the Chinese have nibbled roasted
watermelon seeds as a snack. Many Americans make a tea from dried
watermelon seeds as a folk remedy to lessen kidney problems and lower
high blood pressure (Prevention,
April 1983). Watermelon rind is used for watermelon pickle, a “sweet
meat” that can be used as a condiment or chopped finely and added
to muffins and fruit cakes.
A traditional treat at family picnics
and summer get-togethers is a spiked watermelon,
sometimes called “tipsy watermelon.”
Usually a melon is spiked with gin or vodka; however, James Beard reported
that he has also encountered recipes that call for champagne, bourbon,
light rum, applejack, or cognac (James Beard's American
Cookery). The amount of liquor used depends on the size of
the watermelon and how tipsy people want it to be. The general rule
of thumb is to add as much alcohol as the melon will hold.
To spike a watermelon, cut a deep hole
or plug out of the rind. It should be about two inches square, and as
deep as possible. Remove the plug and score the visible red flesh deeply
with a knife or ice pick. Slowly pour
the alcohol into the hole until the desired amount has been added
or the watermelon won't hold anymore (whichever comes first). Replace
the plug and seal it closed with heavy tape. Refrigerate the watermelon
for at least eight hours, but preferably twenty-four. Turn the melon
four or five times while it is chilling to distribute the alcohol evenly
throughout.
If you grow your own watermelons, you
can spike a melon while it is still growing on the vine. The week before
a melon is ripe (this takes some experienced guesswork, of course),
cut a hole in the rind as described above and spike it with alcohol.
Then, replug the melon. The alcohol will be distributed throughout the
melon as it continues growing. A week later you can eat the
spiked watermelon right from the patch, or chill it before serving.
As for the watermelon meat itself, there
are numerous recipes that use the delicately flavored fruit. It combines
well with such complementary flavors as:
- lemon
- mint
- orange
- lime, and
- ginger.
So, go ahead and try the
recipes here. And as Aristotle (or was it Col. Sanders?) use to say:
“Eat up and enjoy! ”
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