Hot temperatures and sunny days mean watermelon is often on the menu. LSU AgCenter horticulturalist Kerry Heafner explains a variety developed many years ago.
The red-n-sweet watermelon was developed and released back in 1987. It was the last watermelon released from the Calhoun Research Station in Louisiana. Unlike modern varieties, the striped melon has a peculiar indentation on the blossom end.
These and others released from the research station were created for local markets. They have a very thin rind compared to those shipped out.
Heafner says that the red-n-sweet lives up to its name with a dark red, almost red velvet flesh and Brix score of more than 10.
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Dis is a delightful dish. You can serve it by itself or with a good gravy or gumbo. It is so easy to fix, I garontee!
Dis rice isn’t that wild, no, but it is a delicious rice!
While trying to find the sweetest watermelon is always difficult, experts do have a few recommendations.
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Apple Cobbler is pure Southern comfort—sweet, spiced, pecan-crusted, and baked until bubbly and golden. It’ll knock your socks off, I garontee!
