WHAT is green and red and 90 percent water?
If you reply, it would, to me, be a great matter.
Have you ever tasted the sweetness of sunshine?
The answer has nothing to do with wine.
When was the last time you had your fill of the sun?
This is something you have done.
Cryptic? It sure is, but there’s nothing mysterious about watermelons, which are composed of 90 percent water. It might seem untimely to talk about this fruit largely associated with summer, but what can we do? Though the rainy season is here, we still see fruit vendors hawking them in their sidewalk stalls, and the sliced watermelons look so sweet and juicy, perfect thirst-quenchers on a hot day in the rainy season.
The climate change has been stressful to the weather condition of the country, so to say, thereby creating crazy combinations. It’s rainy and cool in the morning, and it’s hot and uncomfortable in the afternoon. Through all these things, the watermelon has remained unchanged. To me, the watermelon is forever a slice of happiness.
It’s a celebrity fruit that has its own “feast,” the National Watermelon Day which falls on Aug. 3. The watermelon is a good traveler as it originally came from South Africa but turned global when travelers brought a sample and the dried seeds to their homeland to propagate the wonderful plant.
Botanists call this vine-like plant “pepo,” a berry which has thick rind and fleshy core, with colors ranging from deep red to pink, orange, yellow and white.
According to a local tale, the white watermelon got its color when a dockhand accidentally dropped a crate of the fruit. When the shipper opened one of the fruits, he found the flesh of the watermelon had turned white.
He asked the dockhand for an explanation.
The dockhand replied, “Sir, ikaw bay ihulog di ba pud ka mamuti sa kahadlok (if you get dropped, wouldn’t you turn white from fear too)?”
For fear of being dropped from this little corner with too much talk and no walk, let me help you celebrate National Watermelon Day with two recipes from food.com.
Melon-ade. To make this watermelon lemonade, have on hand eight cups cubed watermelon (seeded); two cans (12 oz.) frozen lemonade or make your own mixture if not available; four cups water. Place watermelon in a blender or food processor; cover and blend on medium speed until smooth. Place lemon concentrate and water in a large pitcher. Mix well and serve cold.
Melon salad. This refreshing salad is made with one watermelon; four ounces feta cheese; two tablespoons chopped mint leaves. Cube watermelon and place in a large mixing bowl. Add mint and stir to mix. Add crumbled feta, stir. You can also top the cubed watermelon with a mixture of crumbled feta and mint.
Now here’s one recipe I created for this refreshing day.
Melon slush. Make this simple cooler by blending crushed ice and cubed, seeded watermelon. For more flavor, add fresh strawberries and the juice of one navel orange to the mixture, then blend. Add a pinch of salt and sugar or honey. Serve in tall glasses with a triangle of watermelon and a slice orange as garnish.
There you go. Have a happy Saturday and a blissful Sunday. A “melon” thanks to you, my friends, for sticking it with me through thick soup and thin crackers.