The wonders of watermelon - KATV - Breaking News, Weather and Razorback Sports

The wonders of watermelon

Updated: Aug 9, 2012 04:42 PM EDT
© Penny De Los Santos / Bonnier © Penny De Los Santos / Bonnier
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    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>


By Anna Stockwell


We bought our first whole watermelon of the summer this year on the 4th of July. Weighing in at around 20 pounds, it was too big for just the two of us; nevertheless, it was the smallest watermelon left in the store, so we wound up carrying it home for our picnic.

My boyfriend chopped up a quarter to add to a salad of cucumbers, feta, and mint, but there was too much to fit in the tupperware, and so our first bites of summer were eaten right off the cutting board, sticky pink juice running down our hands.

That night, tired and sun-drenched from a day at the beach, we skipped dinner and instead sliced off full rounds of watermelon as big as our faces. I couldn't resist cutting eyes and a mouth into mine, and so we giggled through watermelon masks, just the two of us in the dark kitchen, staying up far too late for anyone's good.

The watermelon showed up the next day packed into my lunch, to be eaten alongside avocado and queso fresco in my cubicle.

A few days later, it had pieces tossed with tomatoes and basil and drizzled with balsamic for a Saturday meal.

On Sunday we combined it with arugula and cilantro for a simple dinner — and we still hadn't hit the halfway mark. There were cold watermelon wedges for breakfast, more packed lunches, and more than a few late-night snacks.

Like a Christmas ham, we kept slicing away at it day after day, and yet of this wonderful watermelon — just sweet enough, just crisp enough, but hardly filling at all — we never grew tired.

After nearly 10 days and countless meals, there was just one last bit left, prepared how I like it best of all: simply sliced and sprinkled with salt and lime juice. And then it was suddenly gone, leaving me wanting more.


See a guide to watermelon varieties »

See 10 recipes for watermelon »

See a gallery of more watermelon ideas »

Read a story about a watermelon farmer and his customers »

Read more about the history and uses of watermelon »
 

 

 

 

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