If you’ve never tried salt on your watermelon, then you don’t know what you are missing. A sweet and salty southern treat, salted watermelon has been around for as long as many people can remember and were even written about back in 1910. For more on this amazing treat, check out the information below.

A succulent treat

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Summers in the South are usually interspersed with days at the lake or in the pool, followed by some hotdogs and hamburgers cooked on the grill. At the end of all that, someone inevitably brings out the watermelon. And while many might eat their watermelon plain, some prefer to add a little something… salt.

Watermelon + salt = yum!

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The watermelon and salt combination will have your tastebuds shouting for more. And once you’ve had this southern delicacy, chances are you won’t want to have it any other way going forward.

The secret behind adding salt to watermelon

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The idea behind adding salt to watermelon is how eating a salty item with a sweet item can actually make some sweets taste even sweeter.

The origin of watermelon and salt

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Watermelons themselves originated in Africa, where it is found growing in the wild. Salt, on the other hand, is found in salt mines in the ground, gotten from evaporated seawater, or as a by-product of mineral-rich springs.

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As for the health benefits of watermelon, there are many. Most notable of these is the ability of watermelon to help with hydration, as well as the many nutrients and beneficial substances that watermelon contains. The most notable of these include:

• Vitamin C
• Vitamin A
• Potassium
• Magnesium
• Vitamins

Watermelon is suspected to help in the fight against cancer, can help lower inflammation, and is full of healthy anti-oxidants. Watermelon is also known to be good for your skin and hair and helps protect your eyes and heart.

The downsides of too much salt

Salt, though, is only good for you in moderation. So, a little bit goes a long way. When taken sparingly, salt helps with thyroid function, prevents low blood pressure, and improves symptoms of cystic fibrosis. Just take care not to eat too much salt to avoid the health complications it can bring.

Watermelon and salt preparation

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As for how to best prepare your watermelon and salt treat, a 1910 article in the archives for The State, a South Carolina newspaper:

“Cut the ripe, pink flesh from a good-sized watermelon, put it into a freezing can, and pack with salt and ice; turn the crank slowly until the watermelon is half-frozen. Serve in punch bowl glasses at the end of dinner. Those who use wine may add to each glass a tablespoonful of sherry.”

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So, the next time you want a nice, cooling, and savory treat, try a little salt on a piece of watermelon. Then you can see what all of the fuss is about down south.

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H/T: Wide Open Eats, Healthline, Sweet & Savory, Everyday Health