When it comes to fruits, I’ve always preferred ones that are crunchy, tart and juicy, as opposed to those that are pulpy and mushy. So, grapes, apples, oranges, pineapples get a thumbs up; while bananas, chikoos, papayas, custard-apples (especially!!) get the thumbs down.
Then there are fruits that have so many seeds that consuming them is more of a nuisance than anything else- lychees, guavas, plums and pomegranates top this list. Most berries are deceptive, they may look lusciously sweet, but the first bite can send electric-shock like waves through the mouth.
Pears, I find unremarkable; in shape, texture and taste. Kiwis look exotic, are juicy and tart, but I can take them or leave them. The lordly Alphonso mango, of course is in a class of its own- pulpy yet juicy, sweet yet with a depth of taste and flavour that is unmatched by any other fruit!
But, for the scorching hot summers, there can be only one fruit that quenches thirst, cools the palate, soothes the eyes and refreshes the very soul. I’m referring, of course, to the Watermelon!!
It’s the dark-green ones that I go for, rather than their lighter coloured, striped brethren. Maybe it’s the contrast of the dark, solid coloured skin with the rich reddish-pink,fruit within; that’s such a delight to the senses.
There’s nothing like digging into a bowlful of chilled chunks of watermelon on a sizzling hot summer afternoon. The cherry on top is that it has no calories whatsoever!! It’s just a cool, sweetly satisfying, guilt-free treat!
I remember when watermelons used to be so large that we had to buy only sections of them. Since those were days when not every house had a refrigerator, the best way of cooling watermelon slices was to keep them in the shade on top of large earthen pots; we called them ‘naand’ or the smaller ‘matka’.
Those were also the days when watermelon seeds used to be big and black (and quite numerous too!). The entire family was expected to deposit their seeds in a plate or container. These would later be collected, washed and laid out in the sun to dry. And then, on lazy summer evenings, the women and children would sit around a plate full of these seeds, nibbling at them, cracking them open to get at the soft, creamy white centre. And no one ever thought it wasn’t worth all that effort!
The watermelons of today are smaller, more compact, easier to slice through. The seeds are tiny and an insipid brown, lacking any crunch or taste. There’s no fun in eating them or spitting them out! But as long as I can look forward to munching my way through juicy, sweet, sun-ripened watermelons, summers will be bearable. Well… almost!
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