Watermelon
A peak-summer crop that needs no preparation — just cold, sweet, and instantly refreshing.
Store in
Counter whole; fridge once cut — use within 5 days
Keeps for
1–2 weeks whole and uncut at room temperature
Best eaten
Cold or grilled with salt and lime
Prep tip
Wash the rind before cutting — bacteria can transfer to flesh
What It Is
Section titled “What It Is”Watermelon is a quintessential summer crop at Cold Springs Organics, ready in July and August during the hottest weeks of the season. The farm grows full-size and seedless varieties with deep green rinds and bright red flesh that is sweet, crisp, and intensely refreshing. A ripe watermelon sounds hollow when tapped and has a creamy yellow spot on the underside where it rested on the ground.
Watch the Video
Section titled “Watch the Video”How to Store It
Section titled “How to Store It”Keep a whole watermelon at room temperature until you cut into it; it keeps for 1–2 weeks uncut. Once cut, wrap tightly in plastic or store in an airtight container in the fridge and use within 5 days. Cut cubes can be frozen for smoothies — the texture softens after thawing but the flavour holds well.
How to Prep It
Section titled “How to Prep It”Wash the outside of the rind under running water before cutting — bacteria on the surface can transfer to the flesh as the knife passes through. Cut off both ends, stand upright, and slice off the rind in strips working downward, or simply cut into wedges and eat rind-on. The white flesh just inside the green rind is edible and mildly flavoured; it can be pickled.
How to Cook It
Section titled “How to Cook It”- Cold and simple — slice into wedges, sprinkle with flaky salt, and serve chilled. Salt enhances the sweetness significantly.
- Grilled — cut into thick triangular slices and grill over medium-high heat for 2 minutes per side to caramelize the sugars; finish with lime juice and a pinch of chili salt.
- Agua fresca — blend cubed watermelon with lime juice and a pinch of salt; strain through a fine sieve for a completely refreshing drink.
Quick Meal Idea
Section titled “Quick Meal Idea”Watermelon and feta salad — cube cold watermelon and arrange on a wide plate. Scatter over crumbled feta cheese, a handful of fresh mint leaves, and a drizzle of olive oil. Finish with a squeeze of lime and a pinch of flaky salt. No dressing needed — the watermelon juice serves as its own vinaigrette.