— Tara Potash

Two ways immediately come to mind and one is just slicing those wonderful things. And of course enjoying them as is and in fact that was part of my breakfast this morning. I had about three slices of watermelon. And then the other thing that comes to mind is juice and you know, if you've got a nice watermelon in your hands, you know with all that Aroma and flavor and sweetness then put that in the blender. And you know oftentimes to chill the watermelon will sort of bring out some of those good qualities. So consider the temperature and then also a as a squeeze of acidity, right? Well also act as a seasoning to bring out some of those natural qualities those characteristics and people like a little touch of salt as well, which is fine. You know, I like a squeeze of lime juice in with my watermelon juice and and that's it. And so it did those two things are tops on my list. I mean, otherwise, you know incorporate large cubes of Watermelon in a salad and they go really well with salty components and so it could be a salty nuts. It could be something like Feta cheese, you know or olives and then it brings in that that hit of sweetness a lot of moisture. And of course, they look beautiful not just red. But those other colors of watermelon that you might stumble upon I know on a rare occasion these days I might Grill watermelon, you know, just to add some interest to the the platter, you know, the the larger offering at the table and so, you know, you can develop some interesting complexity with the caramelized sugars on the surface and also the Smoky flavor that can be added to the watermelon. All right. Let's see. Yeah, you know, those are a few things that come to mind and but but you know, otherwise, I think that during this time of the year. At almost any meal period to put out a plate of sliced or you know in what you know, we'll do here is cut out these. I'll say wedges. Well the wedges I guess but okay get your watermelon cut it in half put the cut side down and then you know, you can just cut slices this way and then cut them again this way so you end up with these long pieces of watermelon the little handle at the end and just to put out a plate of those at every meal I think is really nice then to allow the diners to bring in a bite of sweet watermelon with its juiciness and it's particular Aroma with a salty something at the table or a more dense something or a more dry something at the table. So the watermelon acts as this beautiful balancing component across so many different meals just on its own.