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Melons and Watermelons
Appears in
Published 1995
On a stifling summer evening during the chergui, the dry and burning east wind, strolling in the shadow of the walls of the Lycée Moulay Idriss and choosing a melon or watermelon for dessert is one of the refreshing pleasures of all the social classes of the town.
The air is saturated with dust, the constant ringing of the water carrier’s bell is exasperating. Acetylene lamps light up each pile of fruit. One or two watermelons are cut, a gash like an open wound proving the quality of the fruit. Choosing a watermelon is an art. You must weigh it, sound it to judge the degree of ripeness, smell it to make sure of its perfume. Naturally you do all this with at least ten, and then finally return to your first choice.