Soak sorghum in a bowl covered by 2-3 inches of water for at least 2 hours to overnight in the refrigerator. (See below for other cooking options)

Drain and rinse sorghum. Add soaked sorghum to a pot with 5 cups of water. Bring to a boil, cover, reduce to low heat, and cook for 45 minutes. Check for doneness—the grain should be soft and tender but still hold its shape. If needed, add 1/2 cup of water and cook an additional 5–10 minutes.

Drain any remaining water and let the sorghum cool.

While the sorghum is cooking, make the vinaigrette. Combine the blackberries, maple syrup, vinegar, olive oil, mustard, lime juice, and lime zest in a blender or food processor, and blend until creamy.

Prepare the cucumber by cutting in half lengthwise and scooping out the seeds before dicing. Prepare the jalapeño similarly—cut in half lengthwise, use a spoon or knife to remove the seeds and membrane, then mince. Wash hands thoroughly after handling or wear gloves.

To assemble the salad, in a large bowl combine the diced watermelon, cucumber, onion, minced jalapeno, basil, mint, cilantro, salt, and pepper. Gently fold in the cooled sorghum and blackberry vinaigrette.

Serve immediately or cover and refrigerate for up to 2 days.

Alternate Sorghum Cooking Methods

Pressure cooker: Rinse sorghum in fine mesh strainer until the water runs clear. Place sorghum in pressure cooker and cover with 4 inches of water. Bring cooker to full pressure, then reduce heat to simmer and cook for 15 minutes. Allow pressure to release naturally. Drain excess water.

Instant Pot: Rinse sorghum in fine mesh strainer until the water runs clear. Place sorghum in instant pot and cover with 4 inches of water. Follow manufacturer settings.

Slow cooker: Rinse sorghum in fine mesh strainer until the water runs clear. Place sorghum in slow cooker, with a 1:4 ratio of sorghum to water ratio and cook on low for 8 hours or high for 4 hours.