I love that salad. Had it the other day with watermelon, feta, mint and arugula. Really great combo.
In Asia they serve just watermelon blended with some ice at all the markets. Why don’t we have that here?
I’d blend it and freeze it then re-blend and drink if I had leftover.
I purchase the smallest one I can find, then cut it in half. Store half cut-side down on a plate in the refrigerator until you’ve consumed the first half.
I cut up the remaining half into chunks and store it in a plastic container in the refrigerator. I usually have about a cup for a serving. It seems to disappear in a couple of days, even if I’m the only one eating it.
Then I cut up the second half.
To me, summer is all about fresh watermelon and other summer fruits.
Make a molten aluminum sculpture:
https://www.youtube.com/watch?v=fgnsXPnAX8M
Just had 1/8 of a small whole watermelon for dessert tonight. So good. According to MyFitnessPal it’s very high in vitamin A as well as C.
I eat mine with salt. Anyone else? I think it’s a PA Dutch tradition because very few people I know, other than relatives, eat it this way. The salt really brings out the sweetness.
We always salted our watermelon growing up in Northern New England.
In California many in my family salted cantaloupe. I now live in Maryland, and the cantaloupe is so sweet I wouldn’t think of ruining it with salt. (Sorry… I know this is a watermelon thread… carry on).
“In California many in my family salted cantaloupe”
There’s a reason why salty prosciutto and cantaloupe pair so well together. 
I keep watermelon cubes in my freezer and put them in champagne/proseco.
@1214mom When I buy cantaloupe I try to buy the small or medium size one. I bought honeydew once this summer and it wasn’t sweet.
I am open to ideas on different cantaloupe recipes too.
I always assumed the smaller watermelon’s were not as sweet as the larger oval ones. I grew up with a pinch of salt and even black pepper on my watermelon.
I cut up watermelon in chunks and freeze them on cookie sheets, then move them to ziploc bags when they’re frozen. They are excellent in smoothies and I also make a mean watermelon and lime frosty beverage with them.
Zest 2 limes, and set aside in a bowl. Juice the two limes into your blender. Add a pinch or two of zest and 3 T or so of sugar. Top with 2/3 blenderful of watermelon chunks. Add rum, tequila or vodka and blend. It will be thick and difficult for your blender but you don’t want it too watery. GARNISH THE DRINKS WITH THE EXTRA ZEST. Sorry to yell, but the lime zest garnish is excellent!
My whole family likes watermelon, not finishing it is never a problem, even my dog loves it. Lol.
I like personal watermelon, but they are often not as sweet as the larger ones in my experience.
Last year we got to buy watermelons that are orange in color, super tasty. Not finding them this year.
There is an old Chinese saying, roughly translated as “if you want it to taste a bit sweeter, add little salt is the answer”.
I have seen watermelon that is yellow on the inside but have never had that.
ShawWife makes a sensational watermelon, basil and feta salad. We had it tonight as part of dinner. I think she got it from a cookbook called Plenty that is written by Yoram (?) Ottolenghi, the chef/owner of a series of great restaurants in London (some of which are called Ottolenghi). There are other variations (mint instead of basil; ShawWife adds raw corn kernels; etc.).
Reading SaltFatAcidHeat & she makes exactly the same point!
I ‘inherited’ a personal watermelon when D&SIL went on vacation. It was the sweetest watermelon I’ve ever had.
I’m probably the only one here whose husband eats a whole watermelon over a weekend (with my help). He loves it after one of his 10+ mile long runs in the heat.