I firmly believe it’s nearly impossible to divorce a thing from the context you experience it in.  Sixteen means drivers’ licenses,  early morning cartoons are for Saturdays, and cake and ice cream spells birthday party.  That being the case, few things are as synonymous with sultry summer days as watermelon.  The sweet, juicy, messiness of this gourd is embedded in most of us as common picnic or dessert fare, and there’s little that can do as much to cool you off as much as sinking your teeth into a ripe slice on a sweltering day.

Watermelon is botanically related to the cucumber, and goes by the Latin name Citrillus lanatus.  It was first noted growing wild in the Nile Valley as early as the second millennium BC.  David Livingstone described viewing prolific amounts of watermelons growing in the Kalahari desert, its believed birthplace.  King Tut even had a thing for the sweet stuff – some seeds were recovered from his tomb.  Today, China produces the most watermelons in the world, but Vietnamese legend holds the gourds were growing there before they made their way to China.  According to tales, an adopted Vietnamese prince was unjustly exhiled to an island, and told that if he could survive for six months, he’d be permitted to return to his homeland.  As he prayed for guidance, a bird flew by, and dropped a seed.  He cultivated this seed into his own watermelon crop, and was able to sustain himself.  This tale could be pretty plausible – a single watermelon plant can produce up to 100 fruits on the same vine.

If you’re going to grow watermelon, you’ll need some space.  You can plant seeds directly in the ground in late spring.  It’s best to put 4 or 5 in a mound of earth, feed them with some compost, and water frequently. When your seeds sprout, thin them, and give each plant plenty of room to spread out.  The melons you grow needn’t even be round – some Japanese farmers grow the fruits in glass boxes, producing square melons.  In Richard Brautigan’s fabulous, fabulous tome “In Watermelon Sugar,” he claims that different colored watermelons can be grown on different days of the week – black, soundless watermelons, yellow watermelons… the list goes on.  I’m not sure that I believe him, but the book is so darned good that I’m also not sure that I care.

Regardless of what color they are, once you’ve got your melons, you’re in for a treat.  A cup of watermelon has about 48 calories, and provides potassium, magnesium, and vitamins C, A, and B6.  It’s also chock-full of antioxidants, which are good for the blood, and a mild diuretic (the fruit is more than 90% water).  

Watermelons needn’t only be enjoyed for their raw fruit.  The Chinese stir-fry watermelon rind with scallions, garlic, chili peppers, olive oil, sugar, and rum for a savory snack.  The seeds of the melon are also rich in fat and protein, and eaten as a snack in some countries.  Personally, my favorite way to enjoy watermelon is in this soup, which I had for the first time when my grandmother made it for me.  It’s simple, delicious, and pure summer.

Chilled Watermelon Soup

• 1 small watermelon, rind and seeds removed
• Juice of 1 lemon
• 1 pint fresh tart berries, such as blueberries (optional)
• Sugar and plain yogurt to taste
• Fresh mint leaves, for garnish

Cut the watermelon into chunks, and put it in a blender with the lemon juice. Pulse until smooth. Remove from blender, and put into a large bowl. Add sugar (usually about ¼ cup will do it) and yogurt (about 1 cup, more if you like your soup with a creamier consistency). Garnish with mint, place in the refrigerator or freezer, and enjoy! 

Find a market or co-op near you with coupons in Chinook Book

Find a bookstore near you with coupons in Chinook Book