One of the most common ways that Italians show their pride is by wearing or displaying the national colors (red, white and green). National pride might also explain why the similarly colored watermelon is so popular in Italy and why it’s not uncommon to see street vendors selling wedges of watermelon during summer festivals and other celebrations.
Watermelon also plays a key role in many Italian holidays. During the Assumption Day celebrations – a major religious holiday observed throughout Italy – a watermelon feast is held in Venice to help “keep community ties.” In the Italian city of Villa Lagarina, legend has it that when a truckload of watermelon arrived in the 1920s, the townsfolk were astonished by the look of the fruit and placed the bounty in the fountain at the center of town. The tradition continues to this day with the “watermelon fountain” being filled each year during the three-day celebration.
Watermelons are about 93% water, the highest water content of all fruits. They are also rich in potassium, one of the elements the body loses through sweating, as well as vitamins A and C. Watermelon’s sweetness is due in large part to some of the aromatic compounds it contains, yet they are low in calories. Watermelons originated in Tropical Africa and are in the same family that also includes cantaloupes, cucumbers, squash and zucchini. They were first cultivated by the Egyptians thousands of years ago and arrived in Europe in the 1200s with the returning Crusaders.
People quickly realized the value of this fruit during the summer months and, as they became known amongst the country folk, they picked up local names: Anguria in much of Northern Italy, Cocomero in Tuscany and Melone D’Acqua (water melon) in parts of the south, especially around Naples. Their popularity continues and the annual Italian watermelon crop is between 550 and 600,000 metric tons, which translates to about 100 million watermelons. They first appear in the Italian markets in May and the season lasts until the beginning of September.
Growing watermelons can be complicated. Not only because there are three basic types: normal, hybrid and seedless but each type needs a different culture. Watermelons need healthy, warm soil. Once the seeds are pollinated and there is sufficient heat, a watermelon will mature in about four months. Another important consideration is the fact that watermelon vines appreciate sufficient water, but overwatering can be a problem if the vines are not grown on fast draining sandy soils. Probably the single most common modern cultural practice in watermelon culture is the use of black plastic to cover the raised beds on which the melon plants are planted. The black plastic heats up the soil and this is quite beneficial. Watermelon fruits produced on black plastic will usually produce earlier and more quickly and with sweeter fruits.
In Italy, many growers now grow watermelons in polytunnels – a tunnel made of polyethylene, usually semi-circular, square or elongated in shape. The tunnels significantly improve the speed of growth and sweetness of the fruits, as well as protecting the fruits from physical damage. Growers who use polytunnels are almost obligated to hand-pollinate, just because attracting enough bees inside the tunnels is a difficult task.
Italian Watermelon Ice
Makes about 5 cups
Ingredients
- 1/3 cup water
- 1/2 cup sugar
- 3-pound piece chilled watermelon
- 1 tablespoon fresh lemon juice
Directions
In a small saucepan simmer the water with the sugar, stirring until the sugar is dissolved. Transfer the syrup to a bowl set in a larger bowl of ice and cold water and stir occasionally until the syrup until cold.
Discard the rind from watermelon and cut the fruit into 1-inch chunks. In a blender purée the watermelon chunks, syrup and lemon juice. Pour the mixture through a fine sieve into a 9-inch square metal baking pan, pressing hard on the solids in the sieve. Freeze the mixture, covered, until frozen, about 6 to 8 hours. The mixture can be left in the freezer for 2 days. Just before serving, scrape the watermelon ice with a fork to lighten texture and break up ice crystals. Serve in the traditional paper cups.
Watermelon Smoothie
2 servings
Ingredients
- 2 cups watermelon cubes
- 1 cup vanilla frozen yogurt
- 2 pinches ground cardamom
Directions
Combine the ingredients in a blender and purée. Serve immediately.
Watermelon Salad with Hot Pepper and Basil
Ingredients
Makes 4 cups
- 2 cups watermelon chunks
- 3/4 cup minced red onion
- 1/2 cup seedless grapes, quartered
- 1 green bell pepper, finely chopped
- 2 teaspoons minced hot chili peppers
- 3 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons thinly sliced fresh basil
- Salt and pepper to taste
Directions
Combine all the ingredients in a bowl and toss well. Allow the flavors to blend before serving.
Grilled Chicken Topped with Watermelon Salad
Ingredients
- 4 medium-sized chicken breasts
- 1/2 small watermelon, cut into large cubes
- 2 cloves garlic, peeled and sliced
- 1 small onion, diced fine
- 1 pinch paprika
- 1 pinch cumin
- 1 Lemon, zested
- 4 tomatoes, diced into large pieces
- 1/2 cup olives, pitted and chopped
- 4 roasted red peppers, thinly sliced
- Half of a small eggplant, peeled and sliced
- 10 sun-dried tomatoes, sliced in half
- 1 tablespoon olive oil, plus more for the grill
- 1/2 cup parsley leaves, chopped
- 1 cup feta cheese, broken into bite-sized pieces
- Salt and pepper to taste
Directions
Heat an outdoor or indoor grill. Brush with olive oil. Brush the chicken and eggplant slices with olive oil and season with salt and pepper. Cook chicken on each side for 5-6 minutes, or until cooked to 165 degrees F. Remove chicken to a clean plate to cool. Cook the eggplant about 2 minutes on each side, remove to a cutting board and cut into small dice.
Heat a small skillet over medium heat and add the 1 tablespoon olive oil, garlic and onion. Sauté for 1-2 minutes, then add the diced eggplant, paprika, cumin and lemon zest. Cook for another minute.
Remove to a large bowl and add the fresh tomatoes, olives, roasted red peppers and sun-dried tomatoes and mix gently. Stir in the parsley leaves, watermelon and feta.
Cut chicken breast into thin slices and place on individual plates. Evenly divide the tomato watermelon salad between the plates.
Grilled Tuna with Watermelon Salsa
2 servings
Ingredients
- Two 5 ounce fresh or frozen tuna steaks, cut 3/4- to 1-inch thick
- 1/4 teaspoon ground oregano
- 1/2 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 3/4 cup chopped seeded watermelon
- 1/2 cup chopped yellow or orange sweet bell pepper
- 1 green onion, thinly sliced
- 2 teaspoons snipped fresh mint
- Lime wedges (optional)
Directions
Rinse fish; pat dry with paper towels. Place fish in a large resealable plastic bag set in a shallow dish. Set aside.
In a small bowl, mix together the ground oregano, the lime peel, lime juice, olive oil, 1/8 teaspoon of the crushed red pepper and the salt. Pour over the fish in the bag; turn to coat fish. Seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.
For the salsa:
In a small bowl, combine the chopped watermelon, bell pepper, green onion, mint and the remaining 1/8 teaspoon crushed red pepper. Set aside.
Drain fish, discarding marinade.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 10 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on the greased grill rack over direct heat. Cover and grill as above.)
Serve fish topped with watermelon mixture. If desired, serve with lime wedges.
Related articles
- 2 Stellar Watermelon Recipes to Get Your Taste Buds Ready for Summer (organicauthority.com)
- Grilled Watermelon and Goat Cheese Salad (whipadish.com)
- Marinated Watermelon And Tomato-Cucumber Salad (watchhatchfly.com)
- Why Watermelon Water is the New Biggest Thing (shebudgets.com)
firecook
Not trying to sound mean or anything but people get your flag (Italian )mix up with the Mexican flag . I can tell the difference the Mexican flag has a snake in the middle and Italy doesn’t . I have some Italian in my blood and I tell people no the flags are different .
Jovina Coughlin
True similar but different. The Italian flag is a vertical tricolor (in Italian Il Tricolore) of green, white, and red. The Mexican flag on first glance is the same except the there is a coat of arms in the center white stripe. However, there are a couple of other subtle differences that people may not notice. The Italian flag uses lighter shades of green and red and the Italian flag stripes are slightly smaller than the Mexican flag.
firecook
ok even I didn’t know that I knew about the coat of arms that’s the snake right? but I seen Mexican flags with no coat or snake and I think its Italian in places. but it’s Mexican Hard to explain where I live the Mexican flag has like I said the snake and sometimes it doesn’t so I think this 😉
Jovina Coughlin
Yes you are right. The Mexican coat of arms in the white band of the flag is an eagle perched on a prickly pear cactus with a snake in its beak and talons.
Amanda
OMG I love this. Watermelons are like the quintessential summer fruit. I love how the Italians celebrate it 🙂 Interesting as always.
Jovina Coughlin
Thanks Amanda. Who would have thought that watermelon was so popular in Italy. I guess I always thought of it as an American thing.
MICHELLE CAMBO
Let me ask you, do the Italians eat the watermelon with salt.
emmabarrett1508
Beautiful photographs. Thank you for all the fantastic ideas for how to use watermelon. Emma.
Jovina Coughlin
You are so welcome and thank you for taking time to comment. So appreciated.
yourperfectburn
I love watermelon. I never knew there were so many ways to utilize watermelon. I cant wait to give some of these a try. Thanks again for yet another wonderful post.
Jovina Coughlin
Thank you so much for your comments. I hope you like some of these watermelon recipes.
Animalcouriers
We often have watermelon and feta salad – great for boosting the salt and water levels on a hot day. You’ve given me lots of new options now.
Jovina Coughlin
Watermelon and feta is popular and very refreshing. I particularly like the tuna receipe – adds a great taste to the fish.
eatandbehealthy
Wonderful post. I am always encouraging others to hydrate with the highest water content fruits and vegetables.
I also love the header picture to your article!!
Jovina Coughlin
Thanks Randy. That’s the italians for you – wonderful way with food.
Gisella Porporino lynch
Watermelon with a drizzle of sambuca!
Jovina Coughlin
Now we’re talking