I cut open a watermelon that's been sitting in my kitchen for about week now, drawn to it by the melon talk earlier today on this board.
If you've cut open as many of these suckers as I have, you just know that a crisp, loud crack! means good things to come. This watermelon had the perfect sound. The inside was pink, grainy, and seeded. It was completely unlike the almost artificial redness and smooth texture of the pervasive unseeded watermelons you find these days. I had begun to think watermelons this perfect had ceased to exist in California.
My BF wanted a tall glass of ice blended with watermelon, but I ate all the core sections out of the wedges he used because I couldn't bear for it to go into a blender. It was so crisp I almost cried. And not that it wasn't still blasphemous use of this perfect melon, but BF's juice didn't need any added sugar even with the addition of plenty of ice.
And if you believe it, this watermelon cost me $4! I was driving on the 80 towards Sacramento last week, and saw a sign off the freeway in Dixon. In fact, I saw a lot of signs so perhaps someone who knows the area will know the particular exit. All I know is I saw a sign for corn, peaches, and watermelon and decided to take a detour. It was a small store, not one of the more tourist-driven fruit marts I saw going from Sacramento back to SF. I picked up a few watermelons, and chose one that was exceptionally heavy for its size.
So if you find yourself on that highway, do yourself a favor and stop. You won't regret it. I cut it into large cubes and easily filled two two-quart tupperware containers. What better way to enjoy summer?
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