Watermelon!!!

[ajbert]

I have never seen a yellow water melon. I'd give it a try, of course, but I'd be a little bit weary.

One thing that is hard to find around here is water melons with the seeds in them. I like the seeds as it brings back memories of speed spitting contests with my brothers and cousins.

 

[zwiller]

I'd give it a try, of course, but I'd be a little bit weary.

Don't be. I've had it and it's GOOD. Also had the grapes that taste like cotton candy and it's LEGIT. One thing of about a dozen things my wife got me hooked on is COLD watermelon. We refrigerate. My family never did that.

 

[ajbert]

I've never been exposed to warm water melon. When we buy one it goes straight in the fridge. When we go camping we always bring a water melon or two. It either goes straight into the stream, if we have one close by, or stays in the cooler cover with ice. Oh, if in the cooler it will share that space with the beer!

 

[forktender]

I guess I'm lucky for this in So-Cal. A majority of melons, peppers, avocados, oranges and berries are grown very locally for the whole USA. When they are not in season we get them in from South America.

Many pickups are parked on the side of the road and you can get your fill much cheaper and fresher than a grocery store.

My wife loves adding Tajin but I prefer melons the way they were made.

Love sriracha? Huy fung had a local grower 15 miles away grow the red jalapenos for 30 years before he screwed him over. The farm still grows them and makes their own now that tastes like the original sriracha. Way better than what Huy Fung sells now with their Mexican variety.

Have you ever tried yellow Watermelon? It is even sweeter than red. A little harder to find but oh so good.
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Here in the Sacramento Valley they grow nuts, berries, avocado, peaches, plums, apples, kiwi, pomegranate, rice, wheat, tomato, and many other fruits and veggie's, that are sold around the world as well. I like the yellow melons in fruit salads, but it kinda freaks me out on its own. The best melon to me are these three Charleston Gray, Jubilee, and Allsweet, if you ever see a beat up old pickup truck sitting on the corner with an old black man selling melons, stop and have him pick you one out. I don't know what they know, but I wish I did because they always pick me out great melons. The Jubilee melons are my favorite, they are oblong in shape with seeds. They are killer!!!

 

[Rafter H BBQ]

I guess I'm lucky for this in So-Cal. A majority of melons, peppers, avocados, oranges and berries are grown very locally for the whole USA. When they are not in season we get them in from South America.

Many pickups are parked on the side of the road and you can get your fill much cheaper and fresher than a grocery store.

My wife loves adding Tajin but I prefer melons the way they were made.

Love sriracha? Huy fung had a local grower 15 miles away grow the red jalapenos for 30 years before he screwed him over. The farm still grows them and makes their own now that tastes like the original sriracha. Way better than what Huy Fung sells now with their Mexican variety.

Have you ever tried yellow Watermelon? It is even sweeter than red. A little harder to find but oh so good.
View attachment 734550

Haven’t ever heard of that, but I’d love to try some. Looks delicious!

 

[Fueling Around]

Been reading the thread out of curiosity. Not that big a fan of watermelon but the Tajin has got me thinking of more fresh fruit possibilities.
Been waiting for you @Rafter H BBQ to fess up that it isn't fresh watermelon season in Idaho ... anytime. My brother had to keep his hot house in place to July and restart again in September to get tomatoes.

i started some cantaloupe seeds this year. el gordo are supposed to grow 15-30 pounds. lol we will see.

I just passed through Posey County Indiana yesterday. I miss fresh Posey County melons (cantaloupe).

 

[Rafter H BBQ]

Been reading the thread out of curiosity. Not that big a fan of watermelon but the Tajin has got me thinking of more fresh fruit possibilities.
Been waiting for you @Rafter H BBQ to fess up that it isn't fresh watermelon season in Idaho ... anytime. My brother had to keep his hot house in place to July and restart again in September to get tomatoes.


I just passed through Posey County Indiana yesterday. I miss fresh Posey County melons (cantaloupe).

To be the wife picked it up already sliced. Not sure where it was from but was delicious! I used Old Bay as was out of Kosher Salt and Tajin….What I had on hand, and it’s not half bad in a pinch! Maybe I shouldn’t have posted…

 

[912smoker]

We grew and ate alot of watermelon when I was younger.
My dad always planted a big patch right beside the road for anyone to stop and grab one.
We would usually sit them on the floor AC vents for a while before cutting.
Used salt as a topping but never considered any other options before.
BUT certainly will now
Thanks for the idea Justin!

Keith

 

[Chris_in_SoCal]

My wife's stash.

 

[Chris_in_SoCal]

My wife knows nothing of this thread but picked this up today. I'm sure she will put some of that stuff on the post above on it.

 

[forktender]

I bought my first mellon of the season, I'm sure it was grown in Mexico or somewhere in South America, seeing it's so early in the season, Im not expecting much. If it's not sweet enough, it will go into blended drink or shakes. It's a big heavy mellon, so I'm hoping that it's a good one.

 

[gunzby]

I've never tried putting anything other than lemon juice on watermelon.

I used to go to a cool little restaurant that would change their menu daily. They'd cook ribs with different sauces like blueberry ribs, strawberry ribs etc. One time they had watermelon ribs and I tried them. They came out and a few chunks of watermelon was in the sauce.

Believe it or not, but watermelon and BBQ sauce is delicious

 

[Chris_in_SoCal]

My wife knows nothing of this thread but picked this up today. I'm sure she will put some of that stuff on the post above on it.

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Update: I had a nice slice of it and although it was slightly over ripe it was sweeter and juicier than a red one could ever dream of tasting.