Wonderfully Well-rounded Watermelon

Early in October I bought a small watermelon from a local farmer. Did you know watermelons grow in Canada? I never knew it was possible until a few years ago. I thought watermelon was a tropical fruit. Even the warmest parts of Canada aren’t tropical, but they are warm enough in the summer to grow watermelon.

Growing watermelons in Canada is relatively new and uncommon. All the watermelons I ate growing up would have been imported to Nova Scotia, probably from the United States. When I was a child, I thought watermelons were one of the best things about summer: sweet, juicy, and delicious. This red, juicy goodness was all I knew of eating watermelon when I was growing up. I didn’t know then that I was missing out. I still like to eat watermelon as slices or chunks and also in smoothies. As an adult, however, one wonderful thing I have learned about watermelon is that this round juicy fruit is entirely edible. The fresh, refreshing, pinkish-red part of watermelon is just the beginning.

What about watermelon seeds?

As a child I discarded watermelon seeds, but now I know these tiny nutty delights are good to eat. Plus, roasting watermelon seeds in the oven is quick and easy.

What about watermelon rind?

I like to make and eat watermelon rind pickles. You can pickle the outer green peel, but I don’t. This hard shell is the only part of the watermelon I don’t eat. The peel is edible, but I find it too hard for the quick pickles I make. I use the white part of the fruit just under the outer green layer. This year, with my last watermelon of Ontario’s short growing season, I tried a different pickle recipe; the results? Delectable!

Watermelon: you can eat the whole thing!

Have you ever eaten watermelon seeds or watermelon rind pickles? Is watermelon one of your favourite foods? Request a lesson with me and let’s chat about your favourite foods to cook and eat.