Summer is the time for watermelon.This post was first published 02/13/2009 and republished 01/08/2020
Watermelon is related to the squash family and there is a Sicilian saying that it does not matter whatever you do to a zucca (squash/pumpkin) it always remains such – tasteless.
Frida Kahlo obviously did not think so. I saw the above painting at a Frida Kahlo exhibition in the Botanical Gardens in New York in 2015.
Sicilians also like watermelon and they make a dessert with it called Gelu ‘i muluni (Sicilian for watermelon jelly) – an old Sicilian recipe and once a popular dessert. Many Sicilians say that this dessert has Arab origins and it is easy to see why. The addition of the extra flavourings – vanilla, cinnamon, rose water, chocolate and pistachio transform the taste of what is basically liquefied watermelon juice solidified with corn starch.
As a child living in Trieste, I always called watermelon, anguria as it is called in the north, but when we visited Sicily (my family went there every summer), it was called melone.
I always notice people buying big slabs or whole watermelons at the Queen Victoria Market and in Australia watermelon appears to be more popular with those of us who have come from a different cultural background. Have you noticed in Asian restaurants as it is often presented as a palate cleanser at the end of a meal? Or the Greek and Italian families eating watermelon at the beach?
When my son was young, he was very friendly with a Turkish family and he used to report that over summer, there was always watermelon at his friend’s house. They ate it with bread; this is not surprising when watermelon can be used as an ingredient for a watermelon salad (made with feta, black olives, sliced onion, extra virgin olive oil, seasoning and mint) this salad, now popular in many Australian homes..
One kilo of watermelon is sufficient to make 4 desserts.INGREDIENTS ripe watermelon, 1k