Melon camp

What-a-melon!

You can juice watermelons for shooters, toss = them into=20 fruit salads or just slice them for backyard picnics. It's = all=20 good.

And the National Watermelon Promotion Board = reports=20 that these flavorful green fruits, which are the most = consumed=20 melons in the U.S., are 92 percent water, thus their = name.

There are more than 1,200 varieties, each = tasting just=20 a little different, but all with some level of = sweetness.

Eric Day, executive chef with Thomas = Caterers offers=20 one of his favorite watermelon recipes -- Watermelon "Salsa" = Salad.=20 Perfect for a summer pitch-in, it can be served in a = watermelon=20 basket, doubling as an attractive centerpiece.

"It's a wonderful balance of savory, sweet = and spicy,=20 a refreshing and light summer salad with just a touch of = Jalapeno=20 kick," he said.

Watermelon "Salsa" Salad

Makes four, 1-cup servings.

Ingredients:

2 cups watermelon (remove rind and cut in = bite-size=20 pieces)

=C2=BE cup red onion (diced)

=C2=BD cup seedless red grapes (halved)

1 yellow bell pepper (diced)

2 jalape=C3=B1os (seeded and diced)

3 tablespoons lime juice (fresh)

1 tablespoon olive oil

=C2=BE cup cilantro (chopped)

Salt and pepper (to taste)

Directions:

Toss all ingredients together and = refrigerate allowing=20 flavors to mix for about one hour before serving.

How to choose a watermelon:

=E2=80=A2 Look the watermelon over. Check it = for bruises,=20 dents and cuts.

=E2=80=A2 Lift it up. It should be heavy for = its size.

=E2=80=A2 Turn it over. The underside of the = watermelon should=20 have a creamy yellow spot where it sat on the ground and = ripened in=20 the sun.

Source: National Watermelon Promotion = Board.

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