As Outdoor Home Month draws to a close, here's a spotlight on watermelon, the quintessential outside food. Even when those huge green melons with the ripe red smile are cut into genteel wedges, they're hard to eat inside at a table - the juice runs down your arm and drips off your elbow. The only way to really domesticate a melon is to cut it into small, bite-size cubes, but where's the fun in that?
No, watermelon should be eaten outside in giant slices, bigger than your face, spattering juice on the lawn. So take that as our highest recommendation for a good chilled watermelon. Here's a few more things to do with watermelons...
I want to try those watermelon pancakes!
I made a watermelon pudding last summer and it was fun to make, but I prefer to eat it as you described: in big, messy slices.
I'd be interested to know how many people sprinkle a little salt on their watermelon. Everyone in my family does, and I like it that way but it's not a must.
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One of the best manifestations of watermelon I've ever had is the Watermelon Pickle and Crispy Pork Salad at Fatty Crab. I must state that my brother is the Chef de Cuisine so I may be a bit biased, but my tastebuds are impartial witnesses to culinary delights and this is unquestionably special. Pickled cubes of watermelon and rind are paired with deep fried cubes of pork belly and tossed with a light coriander root vinaigrette and sesame seeds. Sounds weird but the contrast of salty/sweet/sour and hot/cold is fantastic!
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