Watermelon With Salt Is Delicious, And Some People Swear By It

Watermelon With Salt Is Delicious, And Some People Swear By It

While watermelon is excellent on its own, a little sprinkle of salt apparently goes a long way to elevate the flavor.

Representative Image Source: Getty/yukihipo

When I think about summer, watermelons immediately pop into my mind. Just the image of munching on a cool, juicy slice of the fruit during the heated days - refreshing isn't it? While watermelon is excellent on its own, a little sprinkle of salt apparently goes a long way to elevate the flavor and bring out the sweetness. While people in the south of the US are no strangers to salting this delicious fruit, this practice is not limited to them. People have been arguing online about how little seasoning on the hydrating summer snack can transform it into a magical culinary experience.




My dad used to put salt on watermelon and it still triggers me to this day. I don’t understand the appeal?? shared a user @parodymomm on Twitter. But others didn't seem to quite agree with her as @liannnaemerie wrote: I don’t the science behind that but it taste way better. Another @mama_kristinx shared: Salt on watermelon is SO GOOOD. In yet another tweet, user Racheal asked people a simple question: Salt on watermelon. Yes or no? While some were ready to swear by it, others found even the thought of salting their watermelon revolting. 





One Twitter user shared: I'm from the south and almost everyone puts salt on watermelon. User Jeff Ryan wrote: Yes, and let's take it up a notch or two. Fresh-cracked salt; Himalayan or whatever type, and then use the rest of it for watermelon rind salad. But @coolcount was "offended by this tweet." User @Shadow Mann too was not okay with this practice, as they responded: I have never heard of such a thing! In California and anywhere else I have been to eat watermelon, you just slice it and eat it. Sometimes with a spoon from a wheel cut, or with the hands from a wedge. No salt or anything else.







As it turns out, food experts think that a wisp of salt on a slice of watermelon can do wonders. Blake Faries, chef de cuisine at Tallulah, says, "When you add something savory to something sweet — especially fruit at the height of its season — it makes it sweeter and opens up your taste buds." According to The Post and Courier, he continued, "There are a lot of classic savory things we do to fruit like watermelon. Prosciutto and melon. Balsamic and fig. Feta and watermelon. Salt and watermelon is a classic. I’ve done it since I was a kid. My grandmother told me to do it, and you gotta do what Grandma says [laughs]. Adding some acid like we did here with the tart yogurt adds even more layers of flavor."







Apparently, it's not just watermelons but many other fruits that sure could use some salt to bring out its flavor. Executive pastry chef of Atlanta’s Holeman & Finch Public House and C Ellet’s, Jen Yee, revealed the difference that salt makes by serving raw peaches - one salted and one unsalted - to his clients. "When you first bite into a peach the first thing you're hit with is how sweet it is, right? But when you eat a peach that has a little bit of salt on it, that sweet hit is slightly delayed because first you're getting this saline reaction happening in your mouth, and then it's like the salivary glands are activated and getting juicy, and then you get hit with that sweetness at the end," Yee said







But this does not apply to every fruit as former science editor for America’s Test Kitchen Guy Crosby explains, "I would say that the fruits that tend to contain more of these sugars, either sucrose or glucose or fructose, the greater the enhancement you're going to perceive of the sweetness due to the salt." Thus, salt makes really sweet fruits sweet, including cherries and strawberries. So if you are looking to balance out the flavors, you should stick to salting fruits with more nuances like pineapple, watermelon, grapefruit, and cantaloupe. Some people even use pepper and other spices, as well as lime, to really amp up the flavor profile. From where I am, we simply use the pungent-smelling black salt on almost every fruit. Trust me, it makes all the difference. 






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