Harvest of the Month: Watermelon

If you prefer a “hands-on” approach to life, watermelons are for you. And we’re not just talking about the fact that watermelon is the ultimate summer finger food.

Every watermelon you’ll find in the store or market has been picked and cut from the vine by hand. What’s more, it’s likely been tossed by hand by the harvester up to a sure-handed partner in the back of a truck who settles it into place before reaching out to catch the next one.

And the handiwork doesn’t stop there. Once harvested, those melons go straight to market – where you choose yours by hand – or to a packing shed, where they are inspected, washed and separated according to size, all by hand.

When the melons get to market, you can choose the best one by selecting a firm, symmetrical fruit that has no bruises, cuts or dents. The melon should seem heavy for its size, and if you see a creamy-yellow spot on one side, that’s OK: It’s where the melon sat on the ground while ripening in the sun.

Once you get it home, a fresh melon will be good for up to three or four weeks before you cut into it. Once you do slice it, eat it within a day, even if it’s stored in the refrigerator. But that shouldn’t be a problem. Who can wait for that refreshing summer flavor?

Try watermelon is this Danforth Salad.

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