If there's one fruit that screams summer in Coastal Alabama louder than a seagull at a shrimp boil, it's the watermelon.

Juicy, sweet, sun-ripened goodness straight off the vine, it's the quintessential taste of a Gulf Coast summer. Whether you're looking to grow your own melons at home or just want to pick the best one at the farm stand, let's dive into the wonderful world of watermelons.

WHY WATERMELONS THRIVE ON THE GULF COAST

The hot, humid, sun-soaked summers of South Alabama make for prime watermelon-growing conditions.

These vining beauties love:

• Full sun (at least eight hours a day).
• Well-drained, sandy loam soil (hello Baldwin County!).
• Plenty of room to roam — Watermelons are natural sprawlers.
• Warm soil temps (70-95 degrees Fahrenheit is ideal for germination and growth).

Coastal Alabama's long growing season means you can get away with sowing seeds outdoors from late March through July.

WATERMELON VARIETIES THAT SHINE IN THE SOUTH

Looking for a melon that doesn't flop in the Gulf Coast heat? Try these tried-and-true winners:

Crimson Sweet – Sweet, striped and classic. It's a Southern staple for good reason.

Charleston Gray – Long and gray-green, bred in South Carolina and built for humidity.

Sugar Baby – Small but mighty. These mini melons ripen faster and are perfect for smaller spaces.

Jubilee – Developed in Florida, this big fella handles humidity like a champ and produces 25-40-pound melons!

Georgia Rattlesnake – Not as scary as it sounds just long, striped and deliciously sweet.

Pro tip: Try staggering your plantings every 2-3 weeks so you have fresh melons all summer long!

GROWING TIPS FOR GULF COAST GARDENERS

Build hills or mounds 3-4 feet apart for good drainage and warmth.

Mulch like a pro to keep the soil moist and the weeds out.

Water deep, but not often — Once fruits are forming, cut back watering slightly to boost sweetness.

Feed with compost or a low-nitrogen fertilizer — Too much nitrogen gives you lots of leaves, not fruit.

Pollination is key! Encourage bees by planting pollinator-friendly flowers nearby like sunflowers and zinnias.

Bonus tip: Upcycle old pizza boxes to place underneath growing watermelon to help prevent belly rot, a fungal disease caused by watermelons growing on wet soil in hot humid climates.

WHEN IS IT RIPE?

Picking a ripe watermelon is part science, part magic. Here's how to know when your melon is ready to party:

Look for the field spot – That creamy yellow patch on the bottom means it ripened on the vine.

Knock-knock – Tap it. A ripe one sounds deep and hollow.

The curly tendril trick – The tendril closest to the fruit stem will turn brown and dry when it's ready.

Dull skin – A shiny melon usually means it's still a bit underripe.

Heavy for its size – More water = more weight = juicy!

Watermelons are 92% water — nature's hydration station.

They're actually both a fruit and a vegetable — related to cucumbers and squash!

Watermelon contains lycopene, an antioxidant that helps reduce the risks of cancer and other diseases

The largest watermelon on record weighed 350.5 pounds. (That's enough to feed an entire high school football team.)

Whether you're planting a patch in your backyard, picking the perfect melon at the farm stand or finding new ways to enjoy this summertime superstar, watermelons are the Gulf Coast summer crop you didn't know you needed. They're easy to grow, fun to harvest and downright delicious.

So, go ahead plant a seed, crack one open and let the summer sweetness spill all over.

RECIPES

Sure, you can slice it and eat it plain, but did you know all parts of the watermelon are edible, even the seeds!

Watermelon Feta Salad with Mint & Lime

Cubed watermelon + crumbled feta + chopped mint + a squeeze of lime = the most refreshing summer salad on the planet.

Ingredients:

• 6 cups seedless watermelon, cubed (about 1 small melon)
• 1/2 cup feta cheese, crumbled (or more to taste)
• 1/3 cup fresh mint leaves, torn or thinly sliced
• Zest of 1 lime
• Juice of 2 limes (about 2-3 tablespoons)
• 2 tablespoons extra virgin olive oil
• Pinch of sea salt
• Optional: 1/4 small red onion, thinly sliced
• Optional garnish: a few cracks of black pepper or a dash of chili flakes for heat

Instructions:

1. Prep the watermelon – Cube the watermelon into bite-sized chunks and place them in a large mixing bowl.
2. Add the mint and feta – Sprinkle the torn mint leaves and crumbled feta over the watermelon.
3. Mix the dressing – In a small bowl or jar, whisk together the lime juice, lime zest, olive oil and a pinch of sea salt.
4. Assemble the salad – Drizzle the dressing over the watermelon, feta and mint. Gently toss everything together just until coated. Be careful not to break up the feta too much.
5. Chill & serve – Serve immediately or chill for 15-30 minutes to let the flavors mingle. This salad is best enjoyed fresh and cold.

Tips and variations:

Want a kick? Add a pinch of chili flakes or diced jalapeño.

Add thinly sliced cucumber for a crunchy twist.

Serve it over arugula or baby greens for a light lunch salad.

Pair it with grilled fish, chicken or shrimp for a full summer meal.

Sweet & Spicy Pickled Watermelon Rinds

Don't toss that rind! Peel and pickle it with vinegar, sugar, cinnamon and cloves for a tangy Southern treat.

Makes about 4 pints

Prep time: 30 minutes (plus 8 hours rest)

Cook time: 45 minutes

Ingredients:

For the rind:

• 6 cups watermelon rind (from about 1 medium melon), green skin peeled and pink flesh removed, cut into 1-inch pieces
• 1/4 cup pickling or kosher salt
• Water (enough to cover)

For the brine:

• 2 cups white vinegar
• 2 cups water
• 1 ½ cups granulated sugar
• 1 cinnamon stick
• 1 tsp whole cloves
• 1 tsp whole allspice
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes (optional for heat)
• 1-inch knob fresh ginger, sliced

Instructions:

1. Prep the rind – Peel off the tough green skin with a vegetable peeler or paring knife. Cut off any remaining pink flesh (enjoy that as a snack!) and chop rind into 1-inch pieces.
2. Salt soak – Place rind pieces in a large bowl. Sprinkle with salt and cover with cold water. Let it sit overnight (or at least 8 hours) in the fridge. This helps firm up the texture.
3. Drain and rinse – The next day, drain the rind and rinse well under cold water.
4. Simmer the rind – Place rind in a large pot, cover with water, and simmer over medium heat for 10 minutes until just tender. Drain and set aside.
5. Make the brine – In the same pot, combine vinegar, water, sugar and spices. Bring to a boil, stirring until sugar dissolves. Add the watermelon rind to the brine and simmer for 25-30 minutes until the rinds become translucent and flavorful.
6. Jar it up – Ladle rind and hot brine into sterilized jars, leaving 1/2 inch headspace. Remove air bubbles and seal.
7. Store or can – For refrigerator pickles: Let cool, then refrigerate. They'll keep for up to three months.

For shelf-stable: Process in a boiling water bath for 10 minutes.

Fun variations:

Asian-style twist: Add star anise, a splash of rice vinegar and a bit of soy sauce.

Southern BBQ vibe: Use apple cider vinegar and add a dash of liquid smoke.

Sweet and floral: Add orange peel and swap sugar for honey.

Serving ideas:

Chop into cubes for charcuterie boards

Use as a tangy relish on pulled pork sandwiches

Pair with sharp cheddar or goat cheese

Chop and stir into chicken salad for a zippy crunch

Watermelon Jalapeño Agua Fresca

Blend watermelon, a hint of jalapeño, lime juice and a touch of honey. Strain and serve over ice with a salt rim for a sweet-and-spicy sip!

Ingredients:

• 6 cups seedless watermelon, cubed
• 1 fresh jalapeño, sliced (remove seeds for less heat)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 to 2 tablespoons agave syrup or honey (adjust to taste)
• 2 cups cold water
• Ice, for serving
• Optional garnish: lime slices, jalapeño rings, fresh mint

Instructions:

1. Blend the fruit – In a blender, combine the watermelon cubes, sliced jalapeño, lime juice and sweetener. Blend until smooth.
2. Strain (optional) – For a smoother drink, strain the mixture through a fine mesh sieve into a pitcher to remove pulp and jalapeño bits. If you like it rustic, you can skip this step.
3. Add water – Stir in the cold water and mix well. Taste and adjust sweetness or lime as needed.
4. Chill and serve – Pour over ice and garnish with lime slices, jalapeño rings, or mint for an extra fancy finish.

Tips and variations:

Want it spicier? Leave in some seeds or use two jalapeños.

Try blending in strawberries or cucumber for a fruity twist.

Adults only? Splash in a bit of tequila or vodka for a spicy summer cocktail.

Make it ahead and keep chilled — flavors intensify beautifully!

Photos provided by Kitti Cooper.