Salt on watermelons are a good source of protein, and they are also a good candidate for the “salt-on top” method.
The basic idea is to soak the watermelon and add a tablespoon or so of salt to the mixture.
You can use a spoon to spread the salt over the watermelon, or just sprinkle it on top.
The resulting dish will taste salty, but the taste will still be good.
The best part is that you don’t have to worry about adding too much salt, as the salt is absorbed into the water, and there’s no need to add more salt to make a soup.
If you have a few more salt-on watermelon leaves, you can use them in a more savory soup.