Watermelons

For a big bash, go for an oversize "picnic" melon; for recipes, choose a smaller "icebox" one, or pick up a half or quartered melon. You'll find watermelons that are red, pink, yellow, or orange inside. "Seedless" types' white seeds are small, soft, and edible.

Nutrition:  Watermelon is 92% water, making it aptly named. It's a great addition to any weight-loss diet because it is low in calories and satisfies the sweet tooth.

In Season:  Melons need heat to sweeten; summer and early fall is their prime.

How to Select:  Choose symmetrical watermelons with dried stems and yellowish undersides, heavy for size.  Tap a ripe melon and you'll hear a hollow thump. Look for a striped green rind that's smooth, round, and unblemished. Wedges should have firm, bright flesh.

How to Store:  Store whole watermelons at room temperature.  Refrigerate cut watermelons in airtight container for use within 5 days.

How to Serve:  Watermelon rinds and seeds are both edible. Roasted, seasoned seeds make a great snack food, and the juicy rind can be stir-fried, stewed, or pickled.

Did you know?  The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt. Watermelons are now grown in 96 countries worldwide.