The golden sunlight spread over the fields, drying the grass leaves soaked in the night dew. Villagers carried their shoulder poles to the fields, bending over the last melon fields. The melons were ripe, so the villagers worked hard to harvest them quickly, lest they spoil. The melons with their green skins lay on the brown ground, looking very eye-catching. They carefully picked each one, put them on their shoulder poles, and transported them to the main road, waiting for the merchants to come and buy them.
Watermelon with bean sauce is a familiar dish of my hometown people.
It was almost noon. The sun was scorching. Everyone took a break and gathered under the shade of a tree. Laughter and chatter filled the air. The women held the melons and used their hands to brush the dust off the shiny skin. Then, they used knives from home to cut the melons into wedges and kindly invited the people around them to enjoy them.
Biting into a piece of watermelon and chewing it lightly was extremely refreshing. The sweet and cool taste of the watermelon went from my mouth into my stomach, relieving the heat of the hot summer day. The cowherd children nearby also had some. They politely reached out to receive the pieces of watermelon filled with affection.
The watermelon season is bustling from the fields to the villages. The watermelon farmers do not sell all the fruit but save some to bring home as gifts for relatives. They bring a few fruits to their neighbors to "eat for the sake of eating". Therefore, many families do not grow watermelons but still have a few fruits in the wooden cupboard in the corner of the kitchen.
People in my hometown have many creative ways to eat melon. Among them, we must mention the extremely sweet and cool melon hotpot. Use a knife to cut off one end of the melon, revealing the ripe red flesh inside. Next, use a spoon to mash the melon flesh, add a little sugar and crushed ice. After that, mix well, scoop it into a bowl and slowly enjoy each spoonful. The sweet and cool taste is extremely refreshing. It is simpler to peel, slice the melon flesh and put it in the refrigerator. On a sunny afternoon, opening the refrigerator to take out the melon and put it in your mouth will suddenly cool your heart.
Watermelon and peanut sauce are often present in the meals of people in my hometown, the southern region of Quang Ngai, on hot days. When the rice is cooked, put the peeled peanuts in to roast in a clay pot. When the peanuts are cooked, pour them into a plastic basket and wait for them to cool. Mix the anchovy fish sauce with lemon, sugar, chili and crushed garlic. Use your hands to rub off the peanuts' silk skin and pound them in a mortar. Next, add the peanuts to the sauce and mix well with a spoon to have a bowl of sauce with a rich, rustic flavor.
Peel the watermelon, cut it into slices and arrange it on a plate. Pick up a piece of watermelon, dip it in fish sauce and put it in your mouth and slowly chew. The peanuts are crispy and fragrant, the watermelon is soft and cool on the teeth. The sweetness of the watermelon blends with the saltiness of the fish sauce, the sourness of the lemon, and the spicy chili peppers linger on the tip of the tongue. The hot day meal suddenly becomes delicious and strangely cool. The summer heat stops in the yard in front of the house.
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