What a melon: No matter how you slice it, it's a cool, refreshing treat
Jul. 27—What better way to spend these steamy summer days than biting into a generous slice of cold watermelon (though sipping lemonade might come in second).
Bins at markets are full of these beauties, and cooler cases have them sliced, wrapped, and ready to go. Though not a crop you often see, like corn or tomatoes, Kristin Pearson Organics in Lake City has them at the Rochester Farmers Market. You won't find much sweeter or fresher than these.
In just the three years she has been in the Lake City location, Pearson has developed a healthy business. She grows over 1,000 watermelons of four different varieties — two reds, one yellow, and this year, she's testing an orange version. Hers are also not seedless.
"Those are finicky, and I feel you get better flavor in the seeded varieties," she said.
Pearson's crop will be ready shortly, since she got a late start this year due to weather. However, watermelon is not her only crop. She grows greens and vegetables on 12 acres of land, and while she's a fairly new vendor at the market, she is very busy.
"It gets busier and busier as the weeks go on," she said.
Pearson supplies a 350-member CSA, and local restaurants, including Forager Brewery, use her watermelons in their menus. She has a presence in the Twin Cities, but she's especially enjoying selling to people she knows from growing up here.
"That's special to me," she said.
Look, lift and turn
Watermelons are unique in that they straddle the line between being both a fruit and a vegetable. It's also a zero-waste food. Every bit of it can be consumed. Though many of us don't use or keep the rinds, they make fabulous pickles.
The biggest challenge can be in the choosing. Speaking with Pearson, as well as produce managers, I gathered a few tips:
— The exterior should be shiny, not dull.
— Three words can guide you: look, lift and turn. A watermelon shouldn't have any bruises or dents, and should feel heavy for its size. The underside should have a creamy yellow spot called a "field spot" from where it sat on the ground.
— Some shoppers "thump" the melon. I was told that if it has a "ping" sound, it's not ready, a "pong" it is — not unlike a tenor and a bass.
Like relationships, there are no guarantees, but at least you will have done your best, and hopefully it will be perfect when you slice into it.
Watermelon is incredibly versatile. In recent years, it has gone beyond "slice and eat." When serving as is, it can be scooped into balls, cubed, sliced (of course), or grilled. It's refreshing in salads, drinks, smoothies, salsas, sorbets, and some cold soups. A gazpacho made with tomatoes and watermelon is a must try. Pairing watermelon with tomato seems odd, but they really go well together. The shell also makes a handy container, especially for a fruit salad.
This fruit/vegetable also turns out to be the perfect health food. Made up of 92% water, they contain no fat or cholesterol, are high in fiber and vitamins A and C, and are a good source of potassium.
Basically, there are four varieties: icebox (the smaller ones that fit into your refrigerator), picnic (larger, up to 50 pound), yellow and seedless.
Photos by Joe Ahlquist / jahlquist@postbulletin.com
Watermelon Spritzer
6 cups cubed watermelon
1/2 cup sugar
1/2 cup fresh lime juice
1 cup water
1 tablespoon honey
1 cup seltzer
Put watermelon cubes in a blender and whirl until smooth. Strain off the solids. Combine the lime juice, water, sugar and honey in a bowl or pitcher, and whisk until the sugar has dissolved. Add the seltzer and pour into glasses with ice. Garnish with mint. Feeling frisky? Add a shot of gin or vodka.
Watermelon, Tomato and Feta Salad
6 cups watermelon chunks, seeds removed
2 large tomatoes, cut into 3/4-inch chunks
1 cup crumbled feta
2/3 cup cilantro, chopped
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper
Stir together watermelon, tomatoes, feta, cilantro, oil and vinegar in a large bowl. Season with salt and pepper.
Watermelon Gazpacho
7 cups watermelon, cut into large chunks
1 1/2 cups ice cubes
3/4 cups whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts removed and bread torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup virgin olive oil
Seed 1 cup watermelon chunks and cut into small dice. Set aside. Puree remaining watermelon in a blender in batches. Pour the puree through a sieve into a large bowl, pressing on solids. Discard solids. Blend juice with ice, almonds and garlic in batches until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil slowly, blending until smooth. Ladle soup into bowls and serve topped with diced watermelon.
Post Bulletin food writer Holly Ebel knows what's cookin'. Send comments or story tips to life@postbulletin.com.
