It's no coincidence that this watery fruit ripens at the same time the sun is highest in the sky: again, the wise ways of mother nature have got our backs.

Benefits
As the name implies, watermelon is a great source of pure water. It delivers more nutrients per calorie, which makes it an excellent health food. It's packed with some of the most important antioxidants in nature, including lycopene - the red carotenoid the also gives tomatoes their color, and is known to fight macular degeneration - a disease leading to blindness as we age. Watermelon is also a good source of vitamins C, A and potassium. It has only half the sugar of an an apple, but tastes sweeter because it is the main taste-ingredient. Watermelon relieves thirst, mental depression, edema, and is an excellent diuretic. However, it is not recommended for someone with weak digestion and it can apparently inhibit semen production.

How to pick 'em
With all melons, choose one that feels heavy for its size. Look for ones with a smooth surface and a cream-colored underbelly. It's really hard to gauge from the outside. Inside, if you cut it open and there are white streaks or white seeds, the watermelon is not fully ripened. Watermelons should be refrigerated (if you can fit it! of course, if not - cut it up) to preserve their freshness and juiciness.

Preparation
Watermelon doesn't stand up to cooking and the texture doesn't really allow you to mince it, so use large chunks. But don't be relegated to just fruit salads - you can blend it and add herbs for a cold soup, or create a refreshing drink, or add it to vegetable salads to change things up.

Watermelon Feta Salad
I've been enjoying the mix of heat from pepper with the cooling properties of watermelon lately. The feta in this recipe adds just a touch of tang and the mint pulls flavors together. Try bringing it to your next backyard BBQ.

3 cups Watermelon chunks, preferably with seeds removed
1 cup crumbled feta
Course black pepper
handful of mint

combine all ingredients; chill and serve!