Watermelon

Watermelons are oblong and large, up to 30 pounds.  The rind is hard, and dark or light green, depending on the variety.  Smaller, round watermelons are sometimes called "icebox" melons.  Yellow or golden watermelon tastes the same as red, but has bright-yellow flesh.  Watermelons are available May through September.

Avoid melons with a flat side.  This skin should be dull, not shiny.  Slap the melon and listen for a hollow thump.  Refrigerate for no more than a week.

Most seeds are in concentric circles.  Cut melon into circular slices.  Use cookie cutter to remove seedless center.  With a sharp knife, remove the ring of seeds.  Cut remaining ring at inner rind.  Cube reserved fruit into 1 inch cubes.  Serve watermelon chunks tossed with orange juice, mint leaves a little sugar and toasted almonds.