Description
Fresh, juicy and thirst-quenching, watermelon is one of the symbols of summer. It is probably of Sudanese origin, although it was long believed to come from the Fertile Crescent and its origin is still debated; it seems that at first it was valued not for its flesh, which was actually sour, but for its seeds.
In the Veneto and northern Italy we call it anguria, while in the south it is often called melone d'acqua, "water melon": different names for the same fruit, more than 90% water.
Besides eating it in chilled slices, try it blended into a raw gazpacho with tomato and onion, or in a salad with mint and red onion. And don't throw the rest away: the white part of the rind can be pickled or cooked sweet and sour, and the seeds, toasted, make a crunchy snack.
In the Veneto and northern Italy we call it anguria, while in the south it is often called melone d'acqua, "water melon": different names for the same fruit, more than 90% water.
Besides eating it in chilled slices, try it blended into a raw gazpacho with tomato and onion, or in a salad with mint and red onion. And don't throw the rest away: the white part of the rind can be pickled or cooked sweet and sour, and the seeds, toasted, make a crunchy snack.
