Here are more delicious produce notes from The Produce Geek. U-m-m-m! You may want to visit the Website (click on the logo) and take another peek. The Produce Geek’s also got other recommendations there!
“BEST FLAVOR | PEAK SEASON
“Inspectors measure sweetness of fruit by the Brix test. One of the less scientific ways I measure how tasty a Watermelon is comes from watching kids when slices of melon are served. The more slices they grab as the run off and play (and then return for more), the stickier their chins are with red Watermelon juice and the more it has dripped on their shirts – THE BETTER! My kids can’t explain why they like Watermelon, they just want more when it satisfies their sweet-tooth and thirst. ‘Do you like Watermelon?’
“‘Cause its good, Daddy.’
“Seedless Watermelon from northern Florida are in peak season right now leading up to the first major picnic holiday of the year. The fruit has been crisp and sweet. Many retailers are selling Watermelons at breakeven prices or even at a slight loss to get shoppers into their produce departments this week. Wow, it’ll likely work out to less than 36ct per pound! Go ahead, create some sticky-chin memories with friends and family at your Memorial Day festivities this weekend. Wanna get creative? Check out these recipes!
Click here to read more about fruits and vegetables in season from the Produce Geek.
“Learn everything there is to know about watermelon, from the health and nutrition aspects to obscure fun facts and frequently asked questions. We have lots of fun for kids, classes, families and everyone who loves watermelon like we do!” – National Watermelon Promotion Board Website
How to get your watermelon wedges: Cut the watermelon in half, place cut side down on the table, then cut into slices, about 1 1/2 inches thick. Cut each slice in half, creating two wedges (if your melon is really big, you may need to cut each slice into three wedges). You can leave the rind on or cut it off, totally up to you.
Lightly sprinkle the wedges on both sides with the salt. Stand the wedges on their edges on a rack over a sink or pan and let them drain for half an hour.
Preheat the grill to high.
After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. You should stop just when you feel the watermelon begin to crunch.
Brush the watermelon lightly on both sides with the olive oil. Grill over high heat until grill marks have formed and the melon is slightly softened, about 5 minutes.
Remove from grill and sprinkle with sea salt and a little fresh ground pepper.