Solemn in their infrequently visited cardboard bins, the remaining watermelons of the season watch the steady procession of the crimson fall persimmon and pomegranate beauties with wistful eyes. They know that their time has come, that the market owners will pray for the last dog days of summer to inspire grocery store visitors to pluck them from their dark fruit bins so that they can make room for the many incoming apples varieties that seem to multiply themselves by the dozen every year.
A customer claims her watermelon when the thermometer hits 85 degrees and has a slice or two then puts the fruit in the fridge and forgets about it for a couple days. It isn't until she places a half-eaten pomegranate next to the melon that she remembers last year she ate a lot more melon salads. She tells herself tonight she'll revisit the seasonal dish.
A stony Chablis, a Chardonnay grown in the shell-ridden soils of Chablis, France, which in former land times used to be underwater, gets placed in the fridge. Un-oaked, clean, and steely, the chardonnay was grown in a cooler region and although it develops tart apple and lemon flavors, the grapes that form the wine never get so ripe that their flavors would compete with the sweet and savory nature of the salad. Instead, the clean flavors will settle nicely with the sweet watermelon and pomegranate, salty ricotta salata, and herbs. She has a glass of the almost chilled wine while considering future flavors.
The Last Watermelon Salad
yellow seedless watermelon, cubed
basil or tarragon leaves
salt and pepper
Chop watermelon into smaller cubes and place in medium sized bowl. Crumble some ricotta salata over the fruit. Tear enough tarragon or basil leaves so that the salad will be lightly flavored with the herb's fragrance. Add enough pomegranate sees to please your crunch factor. Drizzle salad with olive oil and salt and pepper to taste. Eat within a couple hours to preserve the watermelon's texture.