Over the years, I’ve run into a few things that weren’t immediately-obvious to me.
One of the big ones was eating pomegranates by opening them underwater. For those not familiar, pomegranates have a lot of red seeds and white husk between them:
Cutting a pomegranate or even opening a pomegranate tends to burst at least some seeds. The seeds are sticky and stain and tend to spray juice when pierced.
However, if you just cut through the outer hull of the fruit, then open it by hand underwater in a bowl of water, any juice that would have sprayed out is just grabbed by the water. Even better, the (inedible) white husk floats, so it self-separates instead of sticking to everything.
Today, I decided to try eating a watermelon with a spoon. In the past, that’s tended to also make things spray, so I tried a grapefruit spoon, one with serrations that runs down the side. And that works great – the spoon is like a knife, can go more-cleanly through the watermelon than a regular spoon, and still lets you scoop up the watermelon.
Any other neat tips that might be unorthodox or that people might not have tried or know about?
Watermelon rind preserves and pickles are a staple in my family. One of my cousins grows them, so we all learned about making the most of them.
And they’re easy. Preserves in particular are just sugar, a few slices of lemon, and heat. That’s it, if you want the simplest version.
And they’re so yummy on a nice biscuit
Watermelon pickles: next on my “to do” list! (I’m imagining that they taste like cucumber pickles, but with a different texture.)
The preserve also looks like a great thing to try.