Watermelon is so abundant this time of year that the United States Congress designated July as National Watermelon Month. Celebrate this classic summer food with these tasty recipes, fun facts and helpful hints for picking the perfect watermelon.

Picking a watermelon

Selecting a ripe, firm watermelon is a hands-on experience. Gordon Valandra, produce manager at Sunflower Farmers Market in Orem, said there are three steps to picking a ripe watermelon.

"A gentleman who grew them for over 60 years taught me his three tricks," Valandra said. "Where it sat on the ground, it should have a nice yellow color. You want to avoid the ones that have a white color -- that means they picked it too soon. Next, pick it up and it should be nice and heavy and solid, it should not feel light. And when you give it a little tap, it should sound like a tight drum."

Valandra said an overripe watermelon would have a flat sound, similar to the sound made if you were to hit a bag of flour.

Also, make sure to steer clear of watermelons that have soft spots, bruises or dents because they are often indicators of mushy flesh.

Healthful treat

There is more to a watermelon than water. This sweet treat is also a good source of vitamins A and C and provides potassium and fiber.

Recently, the popular melon became certified by the American Heart Association. To meet this standard the product must be low in fat, saturated fat and cholesterol and meet specific nutrient requirements for making a coronary heart disease health claim.

"We're very excited about watermelon meeting the American Heart Association's certification requirements," said William Watson, executive director of the National Watermelon Promotion Board, a nonprofit organization of growers, shippers and importers. "Our goal is to educate consumers on the positive nutritional and health benefits that watermelon provides."

Findings from scientists with the U.S. Department of Agriculture indicate that watermelon also contains high levels of lycopene, an antioxidant that may help the body fight cancer and prevent disease.

Serving it up

Whether you slice it, dice it or cook it over the grill, watermelon is a versatile food that can be enjoyed in a number of ways.

The popular summer treat is often made into smoothies and drinks, or served in salads and salsas.

Jack Marvell, owner of Marvellous Catering in Provo, said he prefers to cut it up into chunks and serve it as a side dish.

"We do a summer party for our neighborhood and we always serve watermelon," Marvell said. "It goes great with foods like fried chicken. We serve it often with barbecue and a lot of the time we use pulled pork sandwiches."

Though Marvell primarily uses watermelon for casual picnics and summer events, he said it can complement any occasion, formal or casual.

"You really can serve it with anything," Marvell said. "It is generally served with a picnic, but there are some fun things you can do, like use a melon-baller and make some fancy things."

To mix things up, so to speak, try Watermelon Raspberry Lemonade, Watermelon Cilantro Salsa Tropical, Watermelon Gelatin Salad or a Cucumber-Watermelon Salad. See page B11 for recipes.

Watermelon types

While watermelon comes in hundreds of different varieties that differ in taste and size, they all fall within one of the five watermelon types:

• Seeded watermelon is oblong in shape and ranges from 15-45 pounds.

• Seedless watermelon, the most popular type sold in America, is round and averages 10-20 pounds.

• Personal-sized watermelon is a small, round shape and only 1-7 pounds. These mini watermelons can be found with red or yellow flesh, seeded or seedless.

• Yellow- and orange-flesh types stand out for their unique colors and average 10-30 pounds each.

Watermelon trivia

Amaze friends and family at your next picnic with some watermelon trivia courtesy of the National Watermelon Promotion Board.

• The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.

• More than 1,200 varieties of watermelons are grown worldwide in 96 countries.

• Watermelon is 92 percent water.

• In 1990, Bill Carson of Arrington, Tenn., grew the largest watermelon at 262 pounds that is still on the record books (the 1998 edition of "The Guinness Book of World Records").

• The first cookbook published in the United States in 1796 contained a recipe for watermelon rind pickles.

• By weight, watermelon is the most-consumed melon in the United States, followed by cantaloupe and honeydew.

Watermelon Raspberry Lemonade

Serves 4

• 6 cups watermelon cubes (seeds removed)

• º cup raspberries

• 1 cup water

• 1/3 cup sugar

• ½ cup lemon juice

Place watermelon, raspberries and water in a blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour.

-- Recipe courtesy National Watermelon Promotion Board

Watermelon Cilantro Salsa Tropical

Serves 8-12

• 2 cups chopped seedless watermelon

• 1 cup chopped fresh pineapple

• 1 cup chopped fresh mango

• Juice from 4 fresh limes

• 1 cup trimmed and chopped scallions

• ½ cup chopped fresh cilantro

Salt and pepper to taste

Toss all ingredients together in a mixing bowl and season with salt and pepper just before serving. Great with chips or as a topping for grilled meats.

-- Recipe courtesy National Watermelon Promotion Board

Cucumber-Watermelon Salad

Serves 10

• 6 cups cubed, seeded watermelon

• 4 cups cubed English cucumber

• 1 teaspoon salt

• 1 tablespoon white sugar (optional)

• ½ cup balsamic vinegar

Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, and then gently toss one last time before serving.

-- Recipe courtesy www.allrecipes.com

Watermelon Gelatin Salad

Serves 10

• 1 large or 2 small packages lemon gelatin

• 2 cups boiling water

• 2 cups chilled ginger ale

• 2 cups watermelon balls

• 1 apple, unpeeled and diced

• 2 bananas

• ½ cup chopped pecans

Add boiling water to gelatin and dissolve. Add chilled ginger ale. Chill 30 minutes. Add watermelon balls, apple and sliced banana. Add chopped pecans. Chill until set.

-- Recipe courtesy www.allrecipes.com

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