I don’t like watermelon either, or any other melon. I’m with Nava and JJ. Cucumbers are acceptable and I like pickles, and I’m already married.
Because of this thread, I made some watermelon ice with one of those small round ones that we cut but couldn’t eat it all before it went bad. It called for 6 cups of watermelon, 3Tbsp of confectioners sugar, 1tsp of salt. Blender, freeze, whip, refreeze. Threw in some Malibu for extra flavor. Excellent!
Damn that sounds good.
It’s really good with lime juice and cayenne, although plain and cold is still my default. I also prefer lime and cayenne on sweet corn, if I have limes.
room temp, a little salt, and a fork. cottage is good too but not required
Brain-freeze cold and unadorned, if you please.
My mother puts lime juice and chat masala on hers. Ick.
*cheese - * cottage *cheese * is good too
I really don’t like watermelon much. Definitely prefer canteloupe.
Bland and a weird texture.
No thanks.
I panfried a few slabs in their own juice and topped them with Tony Chachere’s Creole seasoning. It was… pretty good.
I prefer them in a blender with Mount Gay Rum, tho.
Usually plain and chilled. I have eaten whole watermelons by myself because I love them so much. Salt is pretty good on it but that combination never seemed pure and holy to me. I usually have it plain. I want to try pickled rind sometime though.
That product name is one letter “p” from having a very different meaning.
Plain and cold.
Plain and cold for me. I love the texture of watermelon – getting a chunk into my mouth and then crushing it against the roof of my mouth with my tongue, feeling the burst of cold juice as it dissolves into nothing. So refreshing when it’s hot.
I’ve had it salted but it just seemed weird. I have had watermelon chunks and pineapple chunks mixed together, so the pineapple juice gets into the watermelon, and that’s quite good.
The best watermelon I ever, ever had was plain—just picked out of a Biloxi, MS garden and was ever so slightly warmed from the morning sun. We had it with a good old-fashioned Biloxi breakfast. I’ll never forget it and have never had better watermelon since.
Yes, cool from the night. Not too early, though. After sunup. Eat your bacon and eggs, then go out and pick (cut) a ripe melon for desert. Share it with the birds by dropping it on the ground till it splits open and take the heart for yourself. Sit on your favorite outdoor seat and watch the birds eat the rest.
Mexicans have a chili powder they put on fruit, mostly mangos. This is a good thing on melons too.
I no longer care for salt on mine, although a little will bring some sweetness to a store-bought melon.
Peace,
mangeorge
My father once told me that the best watermelon is one picked straight from the field.
Preferably someone ELSE’S field. 
Cool, not ice cold, salt, lime and maybe chili powder. Or plain is good too. Or “pico de gallo”: chopped with cucumber and pineapple and mango, dressed with orange juice and lime and salt and chili powder. Or in pretty much any other form. Mmmm, watermelon…
JRB
I don’t care about the temperature, although I favor room over cold. And salt. There must be salt.
Consider me in the “salt-added” camp. Oh, yessssss…
Anyway, more worldly folks than me have mentioned several other potential watermelon additives, and I gotta admit that you all have me curious. So, for someone like me who absolutely loves trying any new food-type thing, but whose situation currently precludes visiting anything other than the standard US grocery store, can you give me any options of easy-to-find-in-my-standard-grocer’s-cupboard things that I might try?
[Already noted - lime (with possible chili powder or cayenne), cottage cheese, pico de gallo, feta, and several indian spices which sound delightful but which I suspect will not appear at my local Publix]