The first time I cracked open a watermelon and found bright orange flesh, I did a double-take. Was this some unusual variety of cantaloupe? It was certainly the color of cantaloupe . . . but it had the texture and flavor of watermelon. In fact, it was one of the tastiest watermelons I’d ever eaten. A little investigation revealed that orange watermelons have been around for nearly fifty years and grow better in cooler climates. That includes New York. And that means I’m no longer surprised when I crack open an orange watermelon; I’m just delighted.