In Season

In Season: Watermelon
Nothing says summer like a big, juicy slice.

By Cindy Hatcher

A little trivia: Seedless varieties of watermelon may contain seeds, though they should be small, soft, and edible.

Wait until just before serving to add watermelon to fruit salad; it will keep the mixture from getting too watery.

To show your guests a whole new take on watermelon (and, perhaps, a whole new side of you), cut a plug out of a whole melon, funnel in as much rum as the watermelon will allow, reinsert the plug, and refrigerate for 24 hours. The rum will diffuse throughout the fruit, imparting the flesh with an exotic (yet not heavily alcoholic) taste.

What they look like: Watermelons come in many varieties, but by far, the most popular kind is the one you're most accustomed to seeing and eating; it has a large, elongated-oval shape, with a two-tone green stripe, a bright red to pinkish flesh, and speckled seeds of varying colors.

Selection tips: Go ahead and give the side of the watermelon a good slap (it's OK--you're allowed). A hollow thump will indicate a ripe melon. Choose a symmetrical melon with a dull rind that barely yields to pressure.

Storage tips: A whole, uncut watermelon may be stored in the fridge for up to a week (or in a cool, dark place for up to four days). Cut watermelon can be tightly wrapped and refrigerated for one or two days. How to eat them: People have managed to find uses for all parts of the watermelon. You can roast the seeds, pickle the rind, and use the juicy flesh in a variety of light, fruity desserts. Watermelon is best served cold.

Peak growing season: You can find fresh watermelon anytime between May and September, but they are at their peak from mid-June to late August.

Health benefits: Watermelon is a source of vitamins A and C.

Nutritional info for one wedge (approx. 1/16th of watermelon): 92 calories, 1.4 grams of fiber, 1.8 grams of protein, 1.2 grams of fat (0.1 saturated), 6 milligrams of sodium, and 0 cholesterol.