Did you know that watermelons are 92% water? 
No, neither did we. How do we know it’s ripe: we look for a creamy yellow spot from where it sat on the ground and ripened in the sun. Our watermelons are the old-fashioned type with black seeds, though you can now get seedless ones. These, however, are not completely seedless: instead of large black seeds [which, incidentally, the Spanish eat dried as a snack] they are smaller and white.
None of the above matters when you are hot and thirsty. 
It’s time for a watermelon break.
5 to remember
una sandía – a watermelon
tampoco – neither
maduro/a – ripe
anticuado/a – old-fashioned
sin semillas – seedless
Notes on a Spanish Valley
Award-winning blog – Living in rural Andalucia
Notes on a Spanish Valley 
Hmmm … I love it! Have you ever tried that salad that Rick Stein does? Take one normal melon (a cantaloupe or honeydew) chop it up. Add slices from half a cucumber, and pieces of goat’s cheese. Chop up a juicy red tomato, and add it before garnishing with some mint leaves. Serve with a baguette. So easy – and you can’t beat it on a summer’s day!
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I don’t know that one, thanks. Will give it a go.
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In Mexico we often made agua de sandía on the hottest summer days. Basically, you mash watermelon with water and a bit of sugar. You can use a blender and add ice, if you want, plus a slice of lime or a mint sprig for garnish. It’s super refreshing. On my blog I have another recipe for agua de jamaica (hibiscus water), that’s also wonderful. http://stilllifewithtortillas.com/2013/07/16/heavenly-hibiscus/
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92%… Wow that’s a lot of watering!
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Yep, thankfully we have a hose permanently laid around the veg patch which we can leave running for an hour.
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Sweet watermelon never lasts. Our grandkids gobble it so fast – we adults have to grab a slice fast if we’re going to have any.
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Ditto, that happens here too!
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