Watermelon

Whole watermelons keep longest at room temperature until ripe, then move to the fridge. Once cut, store in an airtight container in the fridge. Freezes well if cubed.

High in vitamin C and lycopene; very low in fat and protein.

Choose a watermelon that feels heavy for its size and has a creamy yellow spot on the bottom (where it rested on soil).

The melon should sound hollow when tapped lightly.

Chill before serving—cold watermelon is far more refreshing.

Cut into cubes or wedges. Avoid leaving cut watermelon at room temperature for more than 2 hours.

Feta cheese and mint (classic summer salad)

Lime juice and chili powder

Cucumber and basil

Prosciutto or jamón

Coconut milk (in smoothies or frozen desserts)

Buying unripe watermelon—choose one that's heavy and yields slightly to pressure at the blossom end.

Eating warm watermelon—flavor and refreshment peak when chilled.

Discarding seeds—they're edible and slightly nutty; many cultures roast and eat them.