The return of long summer hikes and muggy afternoons typically inspires a change in our eating habits. After scarfing heaping piles of holiday ham and starchy casseroles during our hip-rounding hibernation, it’s a relief for our stomachs and minds to embrace the season’s bounty when the sunshine pushes fresh fruit from the earth and into our hands. While the best watermelons sound hollow when tapped, there’s plenty of substance—in both character and stature—to this gargantuan fruit. Its delicious pink flesh is a great reward after labor-intensive summer activities such as lugging one across the park to find a perfect picnic spot, and it’s a juicy recompense for figuring out how to crack through the tough rind when you’ve forgotten a knife (a coin and a lot of patience will eventually get you there). Watermelons allow us This story is from Kinfolk Issue Sixteen Buy Now Related Stories Arts & Culture Issue 19 Going Incognito We all secretly wonder what mischief we’d make if invisible: When our identity is hidden, everything seems possible. Arts & Culture Issue 19 The Best Policy Sometimes we talk to each other without feeling heard. Honesty—a most intimate interaction—can be just as thrilling as its more devious inverse. Arts & Culture Issue 19 A Sense of Suspense With unhinged imaginations and mountains of cliff-hangers, the filmmakers behind the sci-fi podcast Limetown have all the makings of a scary story. Arts & Culture Issue 19 Like Clockwork In this new column about time, we learn how slipping off our watches makes us feel like deadline-damning renegades. Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote.