The Shaman
First Post
So, a watermelon is basically composed of four parts: (1) the red, sweet fleshy pulp, (2) the bitter, green outer rind, (3) the firm, white transition zone, and (4) the seeds.
Now my wife has taken to getting seedless watermelons lately, so we can throw out number (4) for purposes of this discussion. My question is, do you eat the firm white transition flesh along with the sweet red part?
I've always found the white part to be less flavorful than the red part, though not as bitter as the outermost green rind. Still, it is edible and I hate to waste the fruit. However, it tends to make the experience a bit less satisfying, to go from the sweet, soft red pulp to the less tasty but not wholely distasteful white inner rind.
Lately I've tried something new: slice the watermelon, eat the remaining red pulp and white rind FIRST, then eat the red bits last, so that the last flavor I enjoy is the sweetest part. It's more work to do it this way, and I'm not sure if it's really worth the trade-off.
Am I overthinking this whole watermelon-eating thing?
Now my wife has taken to getting seedless watermelons lately, so we can throw out number (4) for purposes of this discussion. My question is, do you eat the firm white transition flesh along with the sweet red part?
I've always found the white part to be less flavorful than the red part, though not as bitter as the outermost green rind. Still, it is edible and I hate to waste the fruit. However, it tends to make the experience a bit less satisfying, to go from the sweet, soft red pulp to the less tasty but not wholely distasteful white inner rind.
Lately I've tried something new: slice the watermelon, eat the remaining red pulp and white rind FIRST, then eat the red bits last, so that the last flavor I enjoy is the sweetest part. It's more work to do it this way, and I'm not sure if it's really worth the trade-off.
Am I overthinking this whole watermelon-eating thing?
