No other fruit says summer like crunchy, thirst-quenching watermelon. Watermelon is in season in the summer, when they are sweet and of the best quality, but they can be found in the markets throughout the year.

A member of the Cucurbitaceae family, the watermelon is related to the cantaloupe, squash, and pumpkin, which all grow on vines on the ground. They can be round, oblong, or spherical, and feature thick green rinds that are often spotted or striped. Watermelons can range in size from a few pounds to more than 90 pounds.

Health Benefits:

Watermelon is perfect for a hot, summer day, and may also help stave off the inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis. It is an excellent source of vitamin C and also a very good source of vitamins A and B6. Plus, watermelon is a good source of thiamin, potassium, and magnesium. Pink watermelon contains the potent antioxidant lycopene. Because watermelon has a high water content and low calorie content (a whole cup of watermelon contains only 48 calories), it delivers more nutrients per calorie than many other fruits.

Selecting:

Choose melons by looking at the color and quality of the flesh, which should be a deep color and have no white streaks. Seeds should also be deep in color. The best watermelons are heavy for their size with a rind that is relatively smooth and not overly shiny or dull. The "underbelly," where the melon was resting on the ground during ripening, should have an area that is different in color from the rest of the rind, displaying a yellow or creamy tone. If this is absent, the watermelon may have been harvested prematurely, which will take away from its taste, texture, and juiciness. For the most antioxidants, choose fully ripened watermelon.

Storing:

Once cut, watermelons should be refrigerated to best preserve their freshness, taste, and juiciness. If the whole watermelon does not fit in your refrigerator, cut it into pieces (as few as possible), and cover the pieces with plastic wrap to prevent drying and absorption of the odors of other foods.

Preparing:

Wash watermelon before cutting it and, because of its large size, use a wet cloth or paper towel instead of running under water. The flesh can be sliced, cubed, or scooped into balls. Watermelon is delicious as is, but it can also make a delightful addition to a fruit salad. Other uses include delicious jams, sorbets, and juices. While many people are used to eating the flesh of a watermelon, both the seeds and the rind can also be eaten. If you choose to eat the rind, purchase organic watermelon to be on the safe side.