Looking for an effective and tasty way to refuel your body in the blistering summer heat? Have you tried watermelon with a sprinkle of salt or spices? These combinations can give even the most advanced bottled hydration drink a run for the money. And if you haven’t tried it before, the taste might surprise you.
The watermelon is a favorite for many a beachgoer. The fruit is usually quite inexpensive although this years’ early harvest was affected by heavy rains and a lack of fertilizer, decimating crops. On top of that ongoing heatwaves have pushed demand and, hence, prices higher.
The red variety is the most common, but white and yellow watermelons are not new either. Seedless watermelon, on the other hand, has only been on the market since the 1990s. Although they are not completely seedless, the seeds are small and underdeveloped and most of us just swallow them without any problems.
The watermelon thrives in tropical and subtropical areas. It needs temperatures above 25 degrees over long periods to develop fully. In other words, the southern Spanish climate is perfect for growing watermelons. The Moors realized that quite quickly following their conquest of the Spanish mainland. Watermelon was cultivated in Cordoba as early as 961 AD and in Seville somewhat later, in 1158. From Spain, watermelon cultivation spread slowly but surely through Europe, as far north as it was possible to grow fairly ripe fruit.
The watermelon originates from North Africa, and we know that it was cultivated in the fertile belt around the Nile as early as the second millennium BC. Archaeologists have found seeds in excavations from the 12th dynasty and in the tomb of perhaps the most famous of all pharaohs, Tutankhamun.
The melon became popular early on far beyond the African continent. Already in the 7th century AD we know it was cultivated in India, and from the 10th century the Chinese became acquainted with the watermelon. By the way, China is the largest watermelon producer of our time, but here in Spain there is no reason buy imported products. Spain is admittedly not among the world’s largest producers, but according to figures from the UN food organization FAO, the country accounts for approximately 25 percent of the world’s exports and is thus the leading watermelon exporting nation. In 2020, it exported close to 840 million kilos according to www.freshplaza.com.
Unless you have plenty of space in the garden, the watermelon may not be something to grow yourself. The stem can be up to three meters long. The weight of the fruits varies greatly, from a modest 2.5 kilos to rather impractical sizes for most households: watermelons can weigh up to 100 kilos.
Sweet and salty in a beautiful combination
Watermelon contains approx. 92 percent water –you could almost say that the melon is a kind of liquid in solid form. In addition to large amounts of water, it also contains vitamins C, A, and B6 as well as minerals such as potassium and magnesium, which are important, among other things, to prevent muscle cramps, a frequent consequence of dehydration. Red varieties of watermelon also contain the antioxidant lycopene. It is the same substance that gives the red color to tomatoes, peppers, rose hips and the like. Among other things, lycopene can protect the skin against sunburn, perhaps something to think about in the sun?
The natural sugar in the watermelon helps the body retain the fluid you add. Salt also contributes to better hydration, so it is for a good reason that in many countries around the world a small salt shaker is served next to the slice of watermelon. If you take a look at various sports drinks, among the ingredients you will quickly spot three that many of them have in common, regardless of their contents otherwise: water, salt and sugar. These are ingredients that are important for replacing so-called electrolytes in the body so that energy levels are kept at their peak during exercise or in hot weather.
If you haven’t tried sprinkling salt on watermelon, it might seem a little strange, but the salt works in the same way as salt in porridge or bread products in terms of taste. Imagine such products without salt – they would taste a bit bland. This is also the case with salt on the watermelon – the small sprinkle of salt enhances the watermelon’s own good taste. Note that we are talking about a little bit of salt: the key is a small sprinkling on the cut surface of the melon.
If you want to explore the watermelon taste further, why not try a little fennel salt. Roast a tablespoon of fennel seeds in a dry frying pan over medium heat until it starts to smell good and licorice-like. It usually takes about 3-4 minutes. Let the seeds cool, ten minutes should do. Crush the seeds, preferably a little coarsely, in a mortar, with a rolling pin or similar and mix with two teaspoons of sea salt. This salt/spice mixture is enough for a watermelon of approx. 2.5 kilos. The dish will be extra tasty if you leave the melon cold in the fridge for a while before serving. This is an excellent dessert or snack food to serve when having guests over!
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