Wacky About Watermelon

Maybe it's the hormones or maybe it's the 100 degree weather we've been having, but I've been wacky about watermelon lately. Although I do hate cutting the fruit, it's been well worth the effort - I've been blessed with one juicy and sweet melon after another.

However, last weekend house guests brought over a not-so-sweet melon that left me wondering what to do with the 5 pounds of pink flesh that weren't so enticing to eat. After a little experimentation, I found that watermelonade is the perfect use for that under-ripe watermelon.

The basic recipe for making this refreshing concoction:

In a blender, puree 4 cups of cut melon with the juice from 2 juicy lemons and a spoonful of sugar. Add more sugar to taste (depending on just how under-ripe your melon is) and blend. Pour through a sieve to separate the pulp and seeds and serve over ice. YUM!

According to the Farmer's Almanac, there are a few ways to tell if a watermelon is ripe:

1. Thump it. If the watermelon sounds hollow, it's ripe. This is difficult for less-gifted ears.
2. Look at the color on the top. The watermelon is ripe when there is little contrast between the stripes.
3. Look at the color on the bottom. A green watermelon will have a white bottom; a ripe melon will have a cream- or yellow-colored bottom.

Apparently I'm not the only watermelon fanatic out there - check these sites for more watermelonriffic recipes and information:

Watermelon Raspberry Lemonade
Agua Fresca
Grilled Watermelon
Other Watermelon Wonders