A very good question: Do you put salt on melons?

Mary and I get into this discussion every year when cantaloupe come into season and begin to ripen. I don’t see any point in eating these delicious melons unless they have a reasonable coating of salt, preferably Kosher salt sprinkled over them. The same goes for watermelon only more so, I would always slip a salt shaker into my pocket when I was a kid if I was going to pick up a watermelon for some of us guys to split open with a machete I carried in the back of my car.

Since we did not have them grown by farmers in the area where I lived we would pick one up at the grocery store and pay for it. It was still a treat to run out to Lugert Lake and wearing just a bathing suit grab big chunks of melon, lightly salted, and then let the juice run down my chin not worrying about how messy it was because a swim in the lake would clean everything up. Then instead of being sweet and sticky I would just have a slight carp smell which was OK too.

So the question once more is do you put on your melons or do you just eat them plain without the good flavor the salt brings out?images-3

About the Author

Joe McElyea
I am an original member and founder of the esteemed High Plains Shooting and Dining Society which is dedicated to fellowship of bird hunters and shooters who also enjoy finding great local places to eat large, unhealthy portions of breaded and fried meats and gravies washed down with the appropriate libations. I am also a retired old man who enjoys fishing, shooting and my wonderful family.

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