In the U.S., watermelon seems to be the quintessential fruit of the season. It wasn't until I spent a summer in San Francisco about six years ago and learned a variety of preparations of watermelon that I was able to view the fruit as more than the peasant food of the melon family. Growing up, I preferred cantaloupe to watermelon, thinking the latter had not that much flavor and a chalky mouthfeel. But it seemed to be everywhere during summertime. Deep sighs of dissatisfaction would escape me at camp when the presented snack was sliced watermelon.