Watermelons are about 93% water, the highest water content of all fruits, and are also rich in potassium, one of the elements the body looses through sweating, as well as vitamins A and C, while they are low in calories -- 15 per 100 grams, or 60 per pound. Indeed, a watermelon's sweetness is due in large part to some of the aromatic compounds it contains.
Watermelons are in the same family that also includes cantaloupes, cucumbers, squash, and zucchini, and hail from Tropical Africa; they were first cultivated by the Egyptians thousands of years ago, but only arrived in Europe comparatively recently: In the 1200s, brought by returning Crusaders.
People quickly realized that they are an excellent source of safe drinking water during the summer months, and as they spread amongst the peasantry they picked up local names: Anguria in much of Northern Italy, Cocomero in Tuscany, and Melone D'Acqua (water melon) in parts of the south, especially around Naples. Their popularity continues unabated; the annual Italian watermelon crop is between 550 and 600,000 metric tons, which translates to about 100 million watermelons. The first appear in the markets in May, and the season extends until the beginning of September.
There are many cultivars, or strains of watermelon, and if you buy from a roadside stand in Italy you may get a strictly local hybrid. However, commercial growers prefer the Crimson Sweet, with an average weight of about 10 kilos (22 pounds), in part because it tastes good and in part because it's tough-rinded and therefore transports well. In recent years the much smaller (3-5 k, or 6-12 pounds), almost seedless Sugar Baby cultivar has also become popular, in part because it's more family-sized.
In selecting watermelon, neither the shape of the fruit nor the color of the rind matter much, because there's considerable variability from cultivar to cultivar: some are large and others small, some are light and others dark, some are a uniform green and others striped, and so on. What's important is that the skin look firm and bright, and be blemish free. If it looks dull, or worse yet, has wrinkles or mottled spots, its probably old or bruised. The other thing you want to avoid is cracks in the rind, which could admit spoilage.
If your melon passes the visual exam, lift it up -- it shouldn't feel light for its size -- and give it a swift tap with the flat of your hand. A good watermelon will ring, rather like a drum. If it sounds dull it could again be past its prime.
Wipe your watermelon clean with a damp cloth and put it in the fridge when you get it home -- carefully, if your refrigerator shelves are glass, lest you break one the way my father-in-law once did. A Sugar Baby will cool in a few hours, but I would leave a larger Crimson Sweet overnight. Once they have cooled, they will keep for a couple of weeks, or perhaps longer.
What to do with your chilled watermelon? Enjoy it by the slice, of course. But there are other options:
Watermelon is an excellent base for frullati, or shakes: Or:
- You could dice or ball watermelon and make Greek Watermelon and Feta Salad
- Or dice it or ball it and add it to freshly made fruit cocktail (which is much better than the stuff from a can); I would also use cantaloupes, peaches, plums, wild berry fruit, and whatever else struck my fancy
- If you're planning a party, you could transform a large watermelon into a watermelon basket filled with fruit cocktail, or, if you have smaller watermelons, use them to make individual serving bowls.
- Sorbetto di Anguria
Watermelon Sherbet, or Sorbetto di Anguria: It's hard to imagine anything more refreshing than chilled watermelon, but this watermelon sherbet is. - Cocktail Ghiacciato alla Menta e Malvasia
This fruit punch will be a fine way to start off a cookout or picnic, and will also be nice at poolside, or in the evening under the stars. - Anguria al Curry
There's no getting around it; Italian chefs are viewing the introduction of new herbs and spices with considerable interest, and surprising results. - Anguria Imbrigà col Gelato
This drunken watermelon with ice cream sounds quite modern, but is actually an old family recipe from the Vicentino. - Gelatina D'Anguria
A very refreshing gelatin for the summer months. - Marmellata di Cocomero
Watermelon Marmalade, or Marmellata di Cocomero: There's nothing quite so refreshing as a crisp cool slice of watermelon on a hot day. And this marmalade will bring it to mind.
