Cool watermelon hits spot on those hot summer days

I found myself asking why I can easily fork over $6 a pound for lychee but wince when watermelon, less than $1 a pound, rings up to $20. If you think about it, any sweet you can possibly buy would convert to an extraordinary amount per pound, but we still want watermelon to be dirt cheap during the summer.

After all, we might be satisfied with one macaron for dessert, but we want to be able to gorge on watermelon. It’s got to be at once the most luxurious and most taken-for-granted fruit of the summer.

My dad reminisces about watermelon grown in dry southern Utah as a fine delicacy. He’d get a round slice, eat it with a fork and save the heart for last. Or first, if his dad was around to try to steal it from him. I, too, must compete with my own children for the sweet tastes of summer.

Sometimes my husband and I will wait to open a mango or some lychee after the kids are in bed, making us feel like greedy adults. But these kids don’t even know how good they’ve got it, living in the isles in June. With melons plentiful, branches laden with mango, side-of-the-road-lychee stands and hikes lined with mountain apples, they’re living fruit-flavored dreams. Skittles has nothing on Hawaii.

I’m making watermelon juice for breakfast, slicing it up for an afternoon snack and tossing it with savory salad ingredients for dinner.

I love the contrasting heat and salty flavors with a cool chunk of melon. None of it is going to go to waste.

Feta and Melon Salad

» 4 cups watermelon, cubed
» 2 cups Sugar Kiss Melon, cubed (can substitute with cantaloupe)
» 1/3 cup crumbled feta cheese
» 5 mint leaves, minced
» 1 tablespoon halved and thinly sliced jalapeno
» 2 tablespoons lime juice
» 3 tablespoons olive oil
» 1/4 teaspoon salt
» Several grinds fresh black pepper

In medium bowl, place watermelon, melon, feta, mint and jalapeno. Set aside.

In small bowl, whisk lime juice, olive oil, salt and pepper until mixture emulsifies.

Pour over bowl of salad ingredients and toss lightly with hands, making sure to evenly coat fruit. Taste and adjust salt as needed. Serves 4.

Nutritional information unavailable.

Mariko Jackson blogs about family and food at thelittlefoodie.com.