The current issue of Saveur magazine has an interesting article on watermelon. There is a photo of more than a dozen different varieties of watermelon. As is the case with apples, there are many varieties.
But I am a little disappointed by the fact that the magazine wasted space on a few bizarre recipes.
Sicilian watermelon pudding?
Can you think of anyone who would be interested in making those? Why can't we just leave wonderful foods like watermelon alone?