Chapter 12 little red watermelon

I bought a watermelon as small as a softball, with emerald green skin and deep red flesh, which was cooler than snow and tasted like honey. People like me who like to eat watermelon, every time they see a new variety of watermelon, they can't wait to buy it and eat it, and there are always some surprises every time they eat it.The first time I ate the yellow-fleshed Xiaoyu watermelon 20 years ago, the first time I ate the Penghu watermelon 15 years ago, and the first time I ate the seedless watermelon 13 years ago. Twenty years ago, people in Taiwan probably couldn't believe that our fruits would have such a great improvement. We saw guava, lotus root, papaya, carambola, pear, grapefruit, cantaloupe, mango, lychee, Tomatoes, etc., almost none of them are not the result of improvement, and all of them are delicious.

Just like little red watermelons, people in the past must have found it hard to believe that red watermelons can be so small, so delicious, and they are available all year round. Every time I go abroad, what I miss most about Taiwan is the fruit. On the plane back to Taiwan, as long as I think of the beautiful red and green pictures of the fruit stand, I feel drunk. When eating little red watermelon—the name of this watermelon is Hongling—I can't help but be grateful to those who have dedicated their efforts to improving the variety. With this kind of gratitude, I feel that the taste of watermelon is more delicious and full of vitality.