Learning the Southern Trick to Sweeter Watermelon
A little salt added to watermelon is a simple tip that is winning over hearts all around the South. Why, though, is this approach becoming more and more popular?

Sometimes a watermelon will have faintly acidic and bitter undertones, especially if it is a little underripe or tastes bland. By applying a pinch of salt, these bitter elements are subdued, allowing the watermelon’s sweetness to prevail and become the focal point of each mouthful.

Not only are watermelons covered by this. Salting is commonly used to enhance a variety of naturally bitter foods such as Brussels sprouts, cabbage, and kale, balancing their sharpness while amplifying their desired flavors. Salt helps fruits like grapefruit and cranberries, which are frequently more bitter than sweet, to become more syrupy.

Moreover, a light dusting of salt improves the texture as much as the flavor of watermelon. Because salt extracts the moisture from this fruit that is high in water, every mouthful is incredibly sweet and juicy. Some experts advise seasoning the slices and letting them sit for a few minutes before eating to give the magic time to work.