Nothing beats the sweetness of a perfect watermelon. In addition to the classic red-flesh type, look for yellow flesh, seedless, or cantaloupe-size mini varieties. They’re all full of vitamins C and A, plus cancer-fighting lycopene.
Choose a firm, symmetrical watermelon that feels heavy. Store uncut on the counter for up to a week. After cutting, cover and refrigerate, but not for longer than a few days (it’ll get mushy).
Toss a salad with arugula, watermelon balls, nectarine pieces, and fresh mozzarella cubes; drizzle with a vinaigrette of equal parts puréed watermelon, white balsamic vinegar, and olive oil. Sprinkle with ground black pepper.
Make a cool-hot salsa by combining diced watermelon, strawberries, jalapeño, cilantro, red onion, lime juice, and a little olive oil. Serve with salmon or tortilla chips.
When grilling, lay ½-inch-thick watermelon slices on the grill and warm both sides. Slide onto cooked burgers and top with a bun.
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