I like conventional watermelon, too, but during the summer I actually prefer the frozen type. And the preparation couldn't be easier. Remove the rind from a seedless watermelon, then chop the fruit into cubes, spread them on a baking sheet, put the sheet into the freezer until the pieces flash freeze, and transfer them to a bag for storage.
The sweetness and texture of the frozen watermelon fools my stomach into thinking it's having a bowl of ice cream. The trick is to not let it thaw all the way, or it will be mushy. I think it tastes best after it has set out for about five minutes-just enough to soften a bit so it's easy to bite into.
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Tasty.
ReplyDeleteGod bless.
Thanks for this idea!
ReplyDeleteWhere are you getting watermelon in May??!! They are just forming here, in the westside fields. Even the borderland fields, down around the Mexican border are a month or more from harvest.
ReplyDeleteIt did feel early for watermelon, but they've had them in Aldi, Fresh Thyme, and the Oriental market. I can't speak for the all of them, of course, but the one I got is perfectly sweet and juicy.
DeleteI was at Whole Foods this morning, and by golly, they had crates of watermelons from Mexico. I would guess it's far south Mexico.
DeleteThat sounds good, I'll have to try that one of these days.
ReplyDeleteI would recommend it.
DeleteMy cousin and I used to make watermelon juice when we were kids. Here in Houston, we have a lot of tapioca tea places. The one I go to sells watermelon juice with grape tapiocas. It’s amazing
ReplyDeleteThat sounds REALLY good!
DeleteThat sounds good. Even though I have to cartons of ice cream in the freezer!
ReplyDeleteOf course you do! You need it to put on top of your pie and cake :-)
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