I’ve already heard it this year. Have you? Thump. Thump. Thump. It’s the thumping of watermelons.
You’d better get used to hearing it, since these hot summer months are the peak months of a long watermelon season that runs from May to October.
The average American eats more than 16 pounds of watermelon a year — but it isn’t just for dessert anymore. It’s delicious paired with salty cheeses, bitter salad greens; it’s also a refreshing complement to smoky-flavored grilled meats and seafood. Try Waltermelon Salsa over grilled tilapia (one of our specialties!).
If you’re choosing a watermelon and you have an irresistible urge to thump one, listen for “a solid resonance.” That, according to Food Network guru Alton Brown, indicates ripeness. Now, if I could only figure out what he means by a solid resonance. Happy spitting…
Watermelon Salsa
Ingredients:
3 cups diced seedless watermelon
2 jalapeno peppers, seeded and minced
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup minced red onion
1/4 teaspoon salt, or to taste
Mix. Haha – simple instructions, yes?
