Mouthwatering Melons.

Nothing soothes parched throats on a humid day like an ice-cold slice of melon. As the sweet juices trickle into our stomachs, they cool us from the inside Out like natural air conditioners. Although cantaloupe and honeydew melon rate high in Mississippi, watermelon wins the popular vote, hands down.

Before the luxury of air conditioning, eating watermelon outdoors was a summer ritual. The jobs of slicing and serving were usually performed by the family patriarch with all the ceremony associated with carving the Thanksgiving turkey. Barefoot children danced with excitement as wedges of the succulent red meat were placed in their outstretched hands. After sucking the sweetness from the flesh, they competed to see who could spit the seeds the farthest. Older family members politely ate their portions with forks on plates, passing the salt back and forth between bites.

It is unusual to find such a delicious treat that is also healthy. Melons found at your local fruit stand or supermarket are low-calorie, heart-healthy foods packed with nutrients. Watermelons contain high concentrations of lycopene, an antioxidant that may reduce the risk of cancer. Cantaloupes are good sources of Vitamin A while honeydews contain significant amounts of Vitamin C.

The only drawback to melons is that determining their ripeness can be a challenge. Most sources advise choosing a cantaloupe or honeydew that feels heavy for its size. A ripe cantaloupe should have thick netting, no soft spots, and the stem ends should yield somewhat when pressed. Honeydew melons must have a creamy light green rind and slightly softened blossom ends. Watermelons should receive the "thump test." Slap the sides, and if it makes a hollow thump, you probably have a ripe melon. Cantaloupes, watermelons, and honeydew melons peak from June through August.

Melons are so universally loved that they have been immortalized in literature. T. Upton Ramsey, a native of Walnut, Mississippi, is a former food writer for the Salt Lake Tribune who operates a cooking school in Salt Lake City. He seasoned his cookbook, George Washington Ate Here, with food history, including the following facts on melons: "During the Renaissance, Rousard praised the melon in his odes; Montaigne was fond of them; and in 1583, the dean of the College of Doctors in Lyon published a treatise on melons in which he outlined 50 different ways to eat them."

In the United States, Mark Twain, a true aficionado of watermelon, described it as "King by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat."

WATERMELON GRANITA-FILLED LIME CUPS

(pictured on preceding page)

12 limes (reserve 2 tablespoons juice)

1 cup sugar

2 cups water

4 cups watermelon cubes

1/2 cup currants or raisins Crushed ice (optional)

To make lime cups: Cut limes in half lengthwise; cut around pulp of each half with sharp knife, leaving peel intact. Scoop out pulp, using spoon to loosen pulp from peel, and reserve 2 tablespoons lime juice for granita. Set lime cups aside. Stir together sugar and water in small saucepan; heat to boiling. Cool slightly. Place watermelon in container of food processor; pulse to puree watermelon. Place colander over bowl; pour pureed watermelon into colander to strain out seeds, forcing watermelon through with back of spoon, if needed. Stir reserved lime juice and cooled sugar mixture into pureed watermelon. Pour into 13x9x2-inch pan; freeze until firm, about 4 hours. To serve, scrape frozen watermelon mixture with spoon to make granita. Stir in currants or raisins for seeds. Mound granita in lime cups; serve on bed of crushed ice.

Chef Gale Gand

North field, IL

National Watermelon Promotion Board

www.watermelon.org

WATERMELON PICO DE GALLO 

1 jalapefio, seeded and minced

1/2 red onion, diced

1 cup cubed watermelon, seeded

1 cup cubed cantaloupe

1 cup cubed honeydew

1 cup cubed orange segments

2 tablespoons chopped cilantro

1/2 cup fresh lime juice

Toss all ingredients together and refrigerate 2 to 4 hours. Serve with tortilla chips as a dip or on a bed of lettuce surrounded with chips as a salad. Yield: 5 cups.

VIVA! Tradiciones

Junior League of Corpus Chris ti, TX

WATERMELON LEMONADE

6 cups watermelon cubes

(seeds removed)

1/4 cup raspberries

1 cup water

1/3 cup sugar

1/2 cup lemon juice

A refreshing twist on the all-time favorite, lemonade. Watermelon juice frozen in ice cube trays is a great way to cool lemonade or other beverages.

Place watermelon, raspberries, and water in container of electric 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. Makes 4 servings.

Chef George W Brown, Jr.

Dallas, TX

National Watermelon Promotion Board

www.watermelon.org

WATERMELON SMOOTHIE 

2 cups seeded watermelon chunks

1 cup cracked ice

1/2 cup plain yogurt

1 to 2 tablespoons sugar

1/2 teaspoon ground ginger

1/8 teaspoon almond extract

Combine all ingredients in blender container. Blend until smooth. Makes 2 to 3 servings.

National Watermelon Promotion Board

Orlando, FL

www.watermelon.org

CHILLED MELON SOUP

1 medium cantaloupe (2 cups cubed)

1 medium honeydew (3 cups cubed)

2 cups orange juice

Juice of 1 lime

Juice of 1 lemon

1 spice bundle: 2 cloves, 2 allspice,

1 stick cinnamon

2 tablespoons honey

1 cup light cream

Peel, seed, and dice the melons. In a large saucepan, combine the melon pieces with juices. Combine spices in a cheesecloth bag; add to the melon mixture. Stir in honey. Simmer over medium heat for 10 to 15 minutes. When the melon is very soft, remove from heat; cool. Discard the spice bundle and puree the soup. Chill in the refrigerator until ready to serve.

This soup can be made up to two days in advance. Just before serving, whisk in cream. Serve the soup in chilled bowls; garnish with a dab of sour cream and a sprig of mint. Makes 6 servings.

T. Upton Ramsey

George Washington Ate Here

Salt Lake City, UT

SPRING WATERMELON SALAD WITH CITRUS VINAIGRETFE

6 cups watercress (leaves and tops of stems)

4 cups cubed watermelon (about 1/2-inch cubes, seeds removed)

1/2 cup chopped green onion

1/2 cup fresh chervil leaves (optional)

1/4 cup coarsely chopped Italian parsley

1/2 teaspoon sesame oil

3 tablespoons sesame seeds

1/3 cup Citrus Vinaigrette

Toss watercress, watermelon, green onion, chervil, and parsley in large bowl; set aside. Heat sesame oil in small skillet; add sesame seeds. Cook over low heat, stirring, until sesame seeds just begin to darken. Remove from heat and stir; toss with watermelon mixture. Cover with plastic wrap and refrigerate until ready to serve. To serve, drizzle 1/3 cup Citrus Vinaigrette over salad; toss to coat. Serve at once. Makes 6 servings.

CITRUS VINAIGRETTE

1/2 cup olive oil

1/2 cup peanut oil

3 tablespoons minced shallot

2 tablespoons rice wine vinegar

2 tablespoons cider vinegar

1 tablespoon orange juice

1 tablespoon lemon juice

1 tablespoon lime juice

2 teaspoons coarse-grain Dijon mustard

1 teaspoon honey

Place all ingredients in container of electric blender or food processor. Cover and pulse until smooth. Store in refrigerator. Makes 1 1/2 cups.

Chef Louis Osteen

Charleston, SC

National Watermelon Promotion Board

www.watermelon.org

MELON SUPREME

1(13 1/2 ounce) can pineapple tidbits 

1 cup cantaloupe balls

1 cup watermelon balls

1 cup sliced, peeled peaches

1/4 cup mayonnaise

1 tablespoon powdered sugar

1/4 teaspoon grated lemon peel

1/2 cup whipped cream, sweetened 

Drain pineapple, reserving 2 tablespoons syrup. Mix fruits; chill. Blend together reserved syrup, mayonnaise, and sugar; beat with rotary beater until smooth. Stir in lemon peel. Fold fruit into mayonnaise mixture. Whip cream (add sugar and vanilla to taste); fold into fruit. Chill. Makes 6 to 8 servings.

National Watermelon Promotion Board

Orlando, FL

www.watermelon.org

MELON LIME MOUSSE

1/2 honeydew melon, medium size, very ripe (about 1 1/2 pounds)

1/8 teaspoon ground ginger

1 lime, zest (grated rind) and juice

2 tablespoons plain yogurt

1/4 cup sugar

2 eggs, separated

1 tablespoon unflavored gelatin 

Scoop out melon flesh; drain in colander. Puree in blender or food processor. Turn puree into a bowl; add ginger, lime zest, yogurt, and all but 1 1/2 teaspoons lime juice. Mix well; set aside.

Whisk egg yolks and sugar in a bowl over a pan of hot water until pale in color and slightly thickened. Remove from heat. Pour melon puree into egg mixture and stir until well blended. Dissolve gelatin in 2 tablespoons water; melt over hot water. Remove from heat; cool.

Add gelatin to melon mixture and stir well to dissolve gelatin. Cover and leave in a cool place until slightly thickened to a syrupy consistency but not set. Whip egg whites until stiff; fold into melon mixture. Pour into serving bowl; chill about two hours or until set. Garnish with slices of lime. The mousse also may be garnished with kiwi fruit that has been sprinkled with remaining lime juice. Serves 6 to 8.

T. Upton Ramsey

George Washington Ate Here

Salt Lake City, UT

WATERMELON PICKLES

5 pounds watermelon rind

1 tablespoon salt

8 teaspoons alum

9 cups sugar

1 quart cider vinegar

2 lemons, thinly sliced

4 cinnamon sticks (2 inches in length)

2 teaspoons whole allspice

2 teaspoons whole cloves

Cut off and discard any green and red portions from the watermelon rind, leaving only the white inner rind. Cut the rind into 1-inch pieces, enough to measure 4 quarts. Place the rind into a large enamel or stainless steel pot. Add enough water to cover; stir in salt. Bring to boil, then reduce heat. Simmer 15 to 20 minutes, or until rind can be easily pierced with a fork. Remove from heat and stir in alum. Let cool uncovered. When cool, cover and let stand for 24 hours. Pour off the water; rinse and drain well. Add the sugar, vinegar, lemon, and cinnamon. Make a cheesecloth bag and place the allspice and cloves into it. Immerse spice bag in the melon mixture and stir a bit. Bring to boil, stirring constantly. Remove from heat; cool, uncovered. Cover and let stand for another 24 hours. Drain syrup into large saucepan and bring to boil. Pour syrup back over rind; cover and let stand yet another 24 hours. Heat rind thoroughly in the syrup, but do not boil. Remove spice bag and pack rind with a cinnamon stick into sterilized jars. Heat syrup to boiling and fill jars with the boiling syrup and seal. To ensure sealing, process 5 minutes in a boiling water bath. Makes 4 quarts.

T. Upton Ramsey

George Washington Ate Here

Salt Lake City, UT