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Old 08-07-2006, 06:40 PM   #21
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My grandfather used to grow yellow watermelons. They were very good once you got past the fact that they weren't red. I like the seeded watermelons better than the seedless - seems the flavor is better. We eat a good bit of watermelon, but I buy it in quarters since I've never had much luck purchasing a good one whole.
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Old 08-07-2006, 08:29 PM   #22
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Am I the only person on Earth that doesn't like watermelon ?
Or any melons for that matter ?
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Old 08-07-2006, 08:33 PM   #23
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Watermelon and peaches are my two favorite fruits..I've been buying the small watermelons that are all heart..No seeds and each one is as sweet as sugar, expensive little fellows though. Our little Ethan can hold his own with anybody when it comes to watermelon, I do believe that child can eat a half all by himself Now this morning I picked our one and only watermelon from the garden..It came up from last years left behind seeds and it is beautiful and sweet..But the small heart watermelons are heaven..
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Old 08-07-2006, 11:05 PM   #24
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Yakuta has the right idea, for sure. Here in Mexico, "agua fresca" is a popular drink made with all kinds of fruit and sold by street vendors. Watermelon is my favorite. First, I have to take the seeds out, because I can't find seedless watermelons here in Mexico. Then chunk it up and put it in the blender with enough water to make it blend easily. You eventually want about three parts fruit to one part water. I make about three blender jars full and add about half cup to a cup of sugar and a little lime juice. Then add some sliced limes to a big pitcher - it is so pretty! Thirst-quenching, too. This is also good made with fresh pineapple or mangos.
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Old 08-08-2006, 12:22 AM   #25
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Since there are just the 2 of us the "Personal size" ones have been a blessing! They seem expensive per lb but when I consider the waste I have if I buy a huge one it evens out. I just heard about putting salt on watermelon - never thought of that before - cantalope but not watermelon.

A great "sauce" for any fruit or melon = powdered sugar + enough drops of red wine vinegar to make it into a sauce. Start with 1 C sugar and about 1T sugar. It's delicious!

My Dad had a private space in the back of his garage with a fridge usually filled with salami, peperoni and wine and his Beer Meister. He was always experimenting with pickling one thing or another. I didn't realize he was "Pickeling" whole watermelons with vodka until my 5 yr old son got ahold of one and was really tipsy before we realized it! This being nearly 30 years ago we all laughed instead of going ballistic.

Only draw-back to the personal watermelons is there is little or no rind and I want to try to pickle watermelon rind!
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Old 08-08-2006, 02:24 AM   #26
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Hi Linda,
they are perfect when it's just me and my grandson Ethan, when the rest of the family is here I get two or three of them and there is never any left.
I know what you mean about the thin rind, not enough there to pickle, but they sure are a lot easier to handle when you cut them...I always salt my melons and I've even tried a little pepper on them..I like both but salt is my favorite, it really brings UP the flavor.

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Old 08-10-2006, 07:59 PM   #27
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What does pickled water melon rind taste like?
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Old 08-11-2006, 05:52 PM   #28
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I like the seedless my self...
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Old 08-11-2006, 06:26 PM   #29
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Here is one way to save yourself from a watermelon mess:

Take a baking pan (the rectangular shape sizes) and put a cutting board on the baking pan before cutting the watermelon. The juice that flows out from a watermelon when it is being cut will be trapped within the baking pan because of its borders. Once the watermelon is cut up into pieces, the juice in the baking pan can be thrown out, or you put into a cup and drink it depending how the baking pan looks like

Watermelon is best eaten when it is at room temperature. The level of antioxidant in the watermelon is at the highest during a room temperature and lowest when it is store in a fridge.
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Old 08-11-2006, 06:52 PM   #30
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My memory of watermelon pickles is that the texture is extraordinary - I remember bread and butter ones but some people may do dill as well. Anybody have a recipe>

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