From the Deep Freeze: Thumpin' Good!

Part of the Deep Freeze series, this post was originally published on June 27, 2010.

Watermelon is without question one of my favorite foods.  I have loved it since I was a child, and I used to eat it, quite literally, down to the white rind.  In addition to its low-calorie/high flavor appeal, watermelon reminds me of girlhood visits on my grandparents’ shady back porch, where my cousins and I would spit seeds into the dusky night while lightning bugs flickered around the white hydrangea blossoms.  A game of freeze tag almost always followed.

In my 1960s childhood, a local grocery store chain advertised to a catchy tune that its watermelons were “thumpin’ good . . . red, ripe, and ready to eat; Cas Walker melons just can’t be beat!”   And, although, the best watermelons always came from my dad’s garden, Cas Walker was right about one thing: the best way to choose a watermelon is by the sound.  Oh sure, you can look at the stem, you can sniff for sweetness, but if you want a really good watermelon, put your ear close by and give it a thump!  If it sounds hollow, it’s a sweet ripe melon.  Trust me on this, and whenever possible buy a local watermelon; you’ll have no regrets.IMG_2093
So, once you have your perfect melon home, it’s time to slice it up.  During peak season, we eat at least one watermelon a week, and we seldom ever eat it from the rind.  I like to cut it into chunks and keep it cold to use in salads or to serve for dessert with blueberries. IMG_2094
Slicing the melon on an old rimmed cookie sheet keeps the sticky juice from running all over the countertop.   Clean-up, as they say, is a snap!IMG_2095
And, now you’re all set with several days’ worth of watermelon in storage containers in the fridge, and a delicious fruit salad to accompany supper.IMG_2096  My favorite watermelon recipe these days is a bit of a twist on the watermelon arugula salad that had my mouth watering a couple of years ago.  It’s simply a little more family friendly—in other words, I’m the only arugula lover in this house!
watermelon-salad-550x412Watermelon salad
baby spinach, rinsed and dried
fresh basil or cilantro, if you have either on hand, makes a nice addition
2 cups watermelon chunks
half a cup chopped peeled cucumber, optional
half a small red onion, coarsely chopped
4 ounces low-fat feta cheese, crumbled
to make the vinaigrette, whisk three parts olive oil to one part vinegar with a teaspoon of honey and a squeeze of lime juice, and a bit of kosher salt and black pepper to taste
If you want to make a statement presentation with this, serve it in triangles cut from the watermelon rind. watermelonfeta-dg[1]                         Image from Slash Food
And, now, it’s time for my nightime bowl of watermelon.  I hope the lightning bugs are out!


  1. That salad looks amazing, gotta print out the recipe. Funny but around here a watermelon last 2 days tops. If its really hot and its a really good one, sometimes the entire thing is gone by the end of the a watermelon too!

  2. Your watermelon salad sounds absolutely wonderful. I will try it this week IF I have time to shop considering my cucumbers are coming on in buckets and the pickle factory is in full swing!


Post a Comment

Thanks for taking time to leave a comment! I love hearing your thoughts.

Popular Posts