Think of a day in summer with the sun burning up in the sky. Oh, it’s so hot! You head towards the refrigerator to find something to make you refreshed. You find a fresh and large watermelon inside as you open the refrigerator. Perfect! You slice it and start to gobble it with joy with no delay.
Wait a minute! You forget something! Something that could make the watermelon much sweeter – salt!
Yeap, you didn’t misread it. It’s absolutely salt. No, a question is in your mind, How would salt make watermelon sweeter? Ah! Common let’s find out how the thing works.
Have you ever visited the South? If you have spent at least a single summer in the South, you must have experienced being offered a sprinkle of salt on your watermelon. Yet some who are not used to the scenario prefer to have their melons plain and clean.
However, the combination of watermelon and salt can surprise your taste buds, making the taste much better than a plain melon.
Let’s have some more knowledge about watermelon and salt.
As mentioned in Wikipedia, watermelon is,
It is a flowering plant that originated in West Africa. In there, watermelons are even found growing in the wild. Citrullus colocynthis could be an ancestor of the watermelon family. The native range of watermelons runs from North Africa, West of Africa, to West India.
Most think salt is an artificial condiment developed in a laboratory or made at a factory. Yet that’s not the truth, and as Wikipedia says, salt is.
They are processed from salt mines or by seawater or mineral-rich water evaporation. The major industrial products of salt are caustic soda and chlorine. Polyvinyl chloride, plastics, paper pulp, and many other products use salt in the manufacturing process. Two hundred million tons of salt are produced per year, yet 6% is only used for consumption by humans. Others are used in water conditioning processes in de-icing highways for agricultural uses, etc.
Do you know that eating watermelons can benefit your health immensely?
According to the health line, the top benefits of eating watermelon are as follows.
- Aids in hydration.
- Presence of beneficial nutrients and plant compounds.
One cup (154 grams) of watermelon includes the following vitamins and minerals:
Vitamin C: 21% of the Reference Daily Intake (RDI)
Vitamin A: 18% of the RDI
Potassium: 5% of the RDI
Magnesium: 4% of the RDI
Vitamins B1, B5, and B6: 3% of the RDI
Vitamin C, Carotenoids, Lycopene, and Cucurbitacin E are the antioxidants in watermelon.
- Some compounds in watermelon could Aid In Cancer prevention.
- It could help your heart.
- Inflammation and oxidative stress may be reduced.
- Aids in the prevention of macular degeneration.
- It could help with muscle pain.
- Keeps your hair and skin healthy.
- Helps with digestion.
How to make this delicious yet, simple watermelon and salt combo?
According to the Post and Courier, an article from 1910 answering a local’s question on how to prepare the best watermelon:
“Extract the juicy, red core off a large melon and place everything in a cold container with salt and ice; gently spin the handle till the watermelon is frozen partially. And then serve the delicious watermelon in punch bowl glasses at the end of the meal. If you consume wine, add a tablespoon of sherry to enhance the taste.”
There’s nothing wrong with Southerners innovating their cuisine. Give this a try yourself, and you’ll know how good it tastes.