Home cooks struggle to cook watermelon and other low-water-content fruits evenly without drying them out

Home cooks frequently attempt to heat or cook watermelon for recipes (grilled watermelon, watermelon soup, etc.) but lack understanding of why it doesn't heat uniformly or retain texture. Current cooking resources don't adequately explain the science behind water content and heat distribution in fruits, leaving cooks frustrated with failed dishes and wasted ingredients.