Plain, cool but not ice cold, having been set in the river in a cloth bag while everyone was swimming. Oh…and can you make me 10 years old again while you’re at it?
No mention of the natural Viagra-like effects of watermelon yet? Are we all just a bunch of over-sexed pervs? 
I’m not even gonna ask how else besides orally. And don’t tell me. I don’t wanna know. 
I like my watermelon with salt, but I haven’t had any (watermelon) in such a long time, I don’t remember if I like it cold or room temperature. I think I’ll have to go get some and find out. Yum.
Toss watermelon chunks with rum and cilantro.
I’m sorry, SALT? On watermelon? eeeugggh…until today I’ve never heard of this.
I take my watermelon as cold as possible, plain.
Plain and cold.
I don’t care about the temp, but a little salt does go nicely with it. Same for canteloupe, BTW.
I wanna toss chunks just thinking about that.
I usually take lime or lemon juice and sprinkle it on watermelon chunks (real limes and lemons, not the stuff out of the plastic bottle). The flavour of the lime/lemon enhances the watermelon and the sweetness of the watermelon reduces the sourness of the lime/lemon. Perfection.
Wow…that response took a lot longer than I thought it would…
I’ve never heard of salting it, peppering it, or adding any other spices to watermelon. The same with tomatoes–I’d eat them plain, if they were fresh off the plant, or slice them into a sandwich or salad.
Watermelon: just as is, either cold or left out on the counter. I love watermelon. It’s one of the essential tastes of “summer” to me.
Cold and plain for me.
My parents however are of the “salted” variety camp.
Cold and plain, peferably with someone else cutting it up for me, and putting it away after.
I have never heard of adding salt (or pepper or anything else), but I am intrigued. I might try tomorrow, though the pre-cut stuff at the deli is decidedly un-fabulous…
Plain, room temp, Yellow, cut in chunks from a slice.
Hard to come by, this year I’m trying to grow Yellows.
What I usually have to settle for is bland Red, all cut from the rinds and in chunks stored in Ziplocs from the fridge. Blecchh.
Salt & Pepper is for Cantaloupe.
Plain and (if possible) cold. And I eat the seeds.
Just a plain old slice freshly cut. Has anyone noticed the supposed viagra like effects?
My mother’s family is from south Texas where watermelon nectar is a given. I live in Michigan, so I make do.
I grow my own or buy small melons at the farmer’s market. Salt? Optional. They’re a little taste of Heaven (Heaven means just off the vine, at room temp, with no seasonings, just the way God made it), & lots of memories to me.
Love, Phil
As a kid, cold and salted.
But I grow a couple kinds of watermelon now, and straight from the vine in the morning is tasty.
I don’t salt anymore, but I can still blow a seed through my nose.
Ok, not familiar with this. What’s it like? Spicy? Sweet?
I prefer cold, but in the past few years I’ve gotten that dental work cold sensitivity thing, so now my watermelon is closer to room temp.
Usually plain, but sometimes I crumble feta on it, which also adds a salty flavor.
Ice cold, sliced, no additives.
Preferably after a twelve mile run.
I eat a half of a medium watermelon at a sitting.
Not really. I think the effects of the long run might be the dominant factor here.