Watermelon does not generally inspire. TS Elliot's famous line was not "Do I dare to eat a watermelon?" and the love-sick poet of the Song of Songs did not wish to be comforted by watermelon. Need I remind you we're talking about a fruit that derives its name from the fact that it's mainly water? The most exotic watermelon dish I've ever heard of is Nigella Lawson's watermelon, feta, and black olive salad. Other than that, I see only a melonscape of refreshing blandness.
And yet it's a summer staple for many of us, including me, particularly on wretchedly hot days when sweat clings to skin and an ice-cold slice offers a moment's refuge from the unrelenting heat. There's something keenly refreshing about watermelons, peaches, and other "chin-dribbling" summer fruits that I find irresistible.
That's why, when I saw the announcement for Sugar High Friday #21, Ice Ice Baby, hosted by The Delicious Life, I immediately thought of two frozen watermelon preparations I saw in my El Bulli cookbooks. At last, a chance to have some fun with the humble watermelon.