It’s watermelon season, otherwise known as our favorite season, so we’re heading to Indiana to discuss the sometimes-seeded — but always delicious — summer staple with family farm, Mouzin Brothers Farms.
Does the thump test really work? How do you cut it without making a mess? Is it really that healthy for you? We answer all of these questions.
We’re also providing several preparation suggestions to elevate your watermelon culinary game with ways to utilize the whole melon from savory pickled rinds to roasted seeds. Chef Jeremiah Galey of Evansville gives us a few of his favorite watermelon recipes, including a cast-iron dish and a refreshing gin and juice cocktail that’s certainly sip-worthy.
The fourth-generation farm has 12,000 acres among Indiana, Illinois, Florida and Georgia and works with fellow farmers to grow the industry.
Choosing a perfectly ripe melon can feel daunting, but there are a few indicators to look for to ensure you pick a winner.
From roasting seeds to pickling the rind (yes, the rind!), there are plenty of creative methods to enjoy watermelon.
Choose from spheres to spikes (without any trips to the emergency room), and learn how to properly store the fresh fruit.
Although he concedes slicing and eating it plain is sometimes best, chef Jeremiah Galey dreams up out-of-the-box watermelon recipes.