[You didn't know whether to laugh or cry. Was it the
watermelon wagon raising that ruckus outside -- or the cab
mounted with loudspeaker announcing a funeral? Our kids
finally made a compromise and blithely, arbitrarily stated
that it was the funeral of the watermelon that got stabbed.
Summertime humor.]
"Avatiach, avatiach! Al hassakin!" We know that summer
is here when we hear this call going 'round the neighborhood.
Although no longer powered by a horse and wagon, the
Watermelon Man's truck making its rounds joins hundreds of
roadside watermelon stands and his colleagues in the
shuk each summer, urging us to enjoy this juicy treat.
Many of us would not trade a bite for any other food on a
sweltering summer day.
We know that watermelon, although often considered a fruit,
is really a vegetable, citrullus lanatus. Cousin to
the cucumber and kin to the gourd, watermelons can range in
size from 7 to 100 pounds.
Watermelon has been popular throughout the world, beginning
with the Egyptians more than 5,000 years ago, as the Torah
testifies. Cultivation of watermelon spread throughout Africa
and, by the 1600s, watermelon had made its way to Great
Britain, Spain, China and beyond. Many historians, however,
theorize that watermelons could also have originated in the
U.S., since French explorers found Native Americans growing
them in the Missippi Valley.
PICK A PECK
Since the investment in refrigerator space, not to mention
cost, is so great, watermelon selection is a vital skill. In
Israel, it's easy to select a watermelon. Ask for `al
hasakin.' The seller will cut out a wedge for you to
taste. [Warning: most venders will not have maasered
their watermelons. Some people bring their own knives.]
In other locales, however, you will probably have to learn to
pick a good one. How's this for scientific advice? Good
quality watermelon will be firm, evenly shaped, heavy for its
size and have a deep pitched tone when slapped with an open
palm. A high pitched tone indicates a green or under-ripe
product. A dull sound or dead thud indicates an over-ripe
melon. A deep pitched tone indicates a melon that is ripe and
juicy. Slap a number of melons one after the other and you
will be able to hear the differences in tone. Small melons
are the hardest to test for ripeness since most will sound
green even if they are ripe. If you need a small amount of
watermelon, it is best to buy a piece of a larger one. It may
be more expensive per pound, but you will be more likely to
get good flavor.
Another method is to simply turn the melon over. If the
underside is yellow, and the rind overall has a healthy
sheen, the melon is probably ripe. The flesh of cut melons
should have a fresh, firm texture, and the seeds should be
fully mature and hard. Watermelons do not ripen any further
once they are cut from the vine.
Avoid watermelon that is partially white or pale green, soft
overall, has soft spots or is leaking a milky-white fluid.
Melons shouldn't have any dents, bruises or cuts.
Uncut watermelons keep at room temperature for up to two
weeks. Store cut watermelons in refrigerator. Cover cut
sufrace loosely with plastic wrap.
Over 200 varieties of watermelon are grown in 44 of the
continental United States. Most watermelons purchased in the
West are grown in California and Arizona, but Florida, Texas
and Georgia are also leading producer states.
All watermelon varieties can be classified into four general
categories. Picnic, ice-box, seedless and yellow flesh.
Americans purchase and consume about 3 billion pounds of
watermelon annually. That comes out to something like this:
the average American in 1996 ate a record 17.4 pounds of
watermelon, up more than three pounds per person since 1993.
I have no statistics, but I would wager that Israeli per
capita consumption is even higher.
Though it seems there isn't much to watermelon (since it's
92% water), this fruit has surprising nutritional value. A
two cup serving of cubed watermelon contains just 80
calories, 3 grams of fiber, 25% of the daily value of Vitamin
C, 20% of the daily value of Vitamin A and an anti-cancer
nutrient called lycopene. [It is also known to be an
excellent cleanser for the kidneys.]
When preparing watermelon, remember that due to its high
water content, pieces should not be cut too small --
otherwise they will tend to disintegrate. Because it is so
fragile, watermelon should be added last to fruit salads.
WATERMELON BOWL
I still remember the watermelon bowl my sister-in-law made
for a party for me over 25 years ago. I was so impressed.
Here is how to do it. Cut off lengthwise top third of
watermelon. You may wish to leave a top band for a decorative
basket handle. If not, save top for other purpose. With ball
cutter, cut balls from larger section of watermelon. Remove
seeds from balls and refrigerate. Remove remaining pulp from
melon to make a basket. Drain, and if necessary, cut thin
slice off the bottom so shell will stand upright.
Refrigerate.
A simple but colorful and tasty FRUIT SALAD FILLING can
include watermelon balls, green melon balls, canteloupe balls
and pineapple chunks. A dash of vanilla and lemon juice will
greatly enhance the flavor.
Have a lot of watermelon on hand? Pickled watermelon rind is
one bal tashchis way to go, but I think I'll skip it.
Try these unusual but outstanding recipes when you tire of
plain watermelon, fruit salads and sorbets.
With special thanks to the national Watermelon Promotion
Board:
Watermelon Fire and Ice Salsa
INGREDIENTS:
3 cups chopped watermelon
1/2 cup chopped green bell peppers
2 tablespoons lemon juice
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1-2 teaspoon granulated garlic
salt to taste
INSTRUCTIONS:
Combine all ingredients, Cover and refrigerate for one hour.
Serve as a relish. Yield: 6 servings.
Watermelon Muffins
INGREDIENTS:
1 1/2 cup sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1/8 teaspoon cinnamon
6 tablespoons butter or margarine, room temperature
2/3 cup sugar
2 eggs, beaten
1/2 cup milk or parve milk substitute
1/2 cup watermelon juice
1/2 cup watermelon pulp
1/2 cup raisins
INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Line muffin tin with paper
liners for easy removal.
2. Sift flour, baking powder, baking soda, salt and cinnamon
in large bowl. In a separate bowl, cream butter and sugar,
add eggs.
3. Whip into second bowl: milk, juice, watermelon pulp and
raisins. Add wet mixture to dry ingredients: blend just to
incorporate.
3. Fill greased muffin cups 2/3 full. Bake 25 minutes.
4. Transfer to wire rack; cool. Yield: 12 muffins.
