PARIS — Growing up in Denton, Texas, I remember tasting watermelon that was so sweet that we’d sprinkle salt on the oversize, half-moon slices to balance the flavors.
Eating the cartoony wedges was always an adventure — the watermelon itself was no match for the flimsy white paper plates — and the seeds … what were we supposed to do if not spit them at each other?
Let’s face it, watermelon’s just fun. Its striped outside and bright pink, black polka-dotted middle give it a visual appeal like no other fruit, and the taste — such sweet goodness! A slice of icy watermelon on a 100-degree day is what summer’s all about, if you ask me.
Besides all of that, as you might expect, watermelon is mostly water (92 percent), and it’s good for you, too, full of vitamins A, C and B6, and potassium. The big green guy originated in Africa and was cultivated by the Egyptians, and it wasn’t until the 1600s, sources say, that watermelon was introduced to the rest of the world. Maybe they needed to build bigger ships? Now, there are more than 1,200 varieties.