THE DISH

MELON MANIA

In the midst of our state’s annual seasonal swelter, nothing is sweeter or more refreshing than a mouthful of chilled watermelon. Sticky juices running down upturned chins and slippery seeds propelled through puckered lips are quintessential summer sights around here.

Contrary to what you may think, watermelons have high nutritional value. A 10-ounce slice of watermelon provides 13 milligrams of lycopene, an important antioxidant also found in tomatoes. The same portion size has about 23 milligrams of vitamin C and 1,627 IUs of vitamin A. Plus, its sweet flavor can satisfy sugary cravings without the crazy calorie count. (A slice has only 86 calories.) And finally, don’t forget the watermelon’s main ingredient: water. We all know how beneficial water is to our bodies, even though it contains no vitamins. So grab some old newspapers, a big knife, and head out to the deck or patio to slice into one of summer’s sweetest gifts.

GO GET SOME .

Watermelons are at their peak right now, so check area farmers markets. To make sure you get one that’s good and ripe, look for a vibrant stripe pattern and a dull finish on the rind. And feel free to pick it up. It should be heavy. Also, give it a quick knock with your knuckles. A hollow sound indicates a higher water content and means it should be riper.

YOU DON’T SAY?

We may consider it a distinctly Southern treat, but the first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt and is depicted in hieroglyphics on walls of their ancient buildings. And there are so many types of watermelon, with names like Gold Flower, Red Doll and Afternoon Delight. Some are huge and oblong; some are small and round; some sport stripy skins; others are completely solid. In Asia, they’re growing them square! But whatever their size or shape, watermelons are always a good choice.

Eat ‘Em!

Whether it’s in big hunks, picture-perfect wedges or cute little balls, enjoying watermelon on its own is great. But it also shines mixed with other summer favorites.

WATERMELON AND FETA SALAD

No measurements for ingredients here, because you can just add as much or as little of each element as you like!

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Lettuce of your choice Try a mix of butter lettuce and Romaine. Watermelon in melon balls or small chunks Crumbled feta Walnuts or pecans, toasted lightly (or plain croutons will work in a pinch) Thinly sliced red onion Vinaigrette dressing Choose a lighter flavor that won’t overpower the watermelon.

WATERMELON FROSTY

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SERVES 2

3 cups frozen watermelon cubes (try to get most of the seeds out when cubing) 1/3 cup water 2 Tbsp honey Juice of one lime 1 small banana (1/2 to 2/3 of a big banana) Throw this all in a blender and blend until smooth. Serve immediately.

FORGET THE FRIDGE.

Studies have shown that watermelons stored at room temperature have almost double the amount of Vitamin A and 20 percent more lycopene than those kept in a refrigerator. This is only true before the fruit is cut though. After that, feel free to chill ‘em.