Juicy bits

About a week ago, I brought home the first of the season’s whole watermelons and commenced to making a salad of cucumbers, tomatoes, feta, watermelon chunks and red wine vinegar. At the same time, my children were forcing cold cubes into their gobs, while my husband was on the phone with his mother comparing notes about the quality of our watermelon versus one she’d just picked up, an ongoing ritual between them. Summer had officially landed.

I love watermelon for its culinary versatility, intergenerational appeal and thrift. Per serving when you buy it whole, it’s one of the cheapest fruits around. It’s long known for high water content, but recently it was also linked to reducing both high blood pressure and the risk of heart disease. It’s chockfull of lycopene, antioxidants and vitamins A and C, and has no sodium, cholesterol or gluten. It’s also virtually fat free. The one knock against it has been its natural sugar content (20 g per two cup serving), an annoyance to low-carbers.

But watermelon’s natural sugar is in fact what defines it, culinarily speaking. Sweet juicy watermelon paired with its polar opposite – salty feta – is perfectly balanced and nuanced. Watermelon pops and sings against jalapenos, onions and tomatoes in fresh salsas. And its sweetness also means it’s the best dessert substitute around for both children and adults concerned about summer indulgence. You can’t make an apple stand in for a slice of cake the way you can watermelon.

There’s something else about watermelon, and that’s its malleable texture. Seedless watermelons can be cut in the shape of pie slices and dipped in yogurt and almonds, or sliced thin and placed on a cheese plate. I especially like it with manchego and quince paste. Or, puree chunks in a blender and you’ve got the makings of sorbet, iced tea or margaritas.

Ingredients:
1 cup chilled puree of Washington Parish watermelon
1 cup fresh Louisiana blackberries
1 teaspoon fresh mint leaves
Juice from 1or 2 fresh limes
1/2 cup chilled tequila
1 tablespoon triple sec

Instructions:
Blend all ingredients together until smooth. Add 2 to 3 cups crushed ice and blend until smooth. Rim glasses with sea salt, Himalayan pink salt (available at Red Stick Spice Company) or raw sugar. Serve immediately.

Makes 3 to 4 margaritas.

Maggie Heyn Richardson is a freelance journalist and covers food for 225 and quality of life for Business Report. Her work has appeared in Eating Well Magazine and on the national public radio program, On Point. She has appeared on the Cooking Channel and is currently working on a book about Louisiana foodways. Email her at [email protected] and follow her on Twitter @mhrwriter.