I am not what you would call a melon person. Yes, I said it. I hesitate ordering fruit salad as a side item when dining out because I know there is a 90 percent chance that it will be packed with honeydew or cantaloupe that is void of all color and freshness. Maybe some soggy pineapple if I’m lucky. While I’ll never appreciate melons that have become void of all color and taste, I’m slowly but surely growing to develop a liking for fresh melons, starting with one I already enjoy in small doses—watermelon. Although as a kid my watermelon intake was limited to pool parties, I’ve since learned to enjoy watermelon in cocktails and smoothies.
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