Watermelon Wonder!

Over 1,200 watermelon varieties are grown worldwide in various shapes and sizes from larger than a soccer ball to the smallest cantaloupe. Their flesh can be red, pink, yellow or creamy white, and the seeds may be speckled or solid-black, brown, green, red or white. Seedless varieties actually do have seeds, but they are soft and edible. Enjoy watermelons while they are at their peak at your next summer gathering or a quiet afternoon at home.
Selection: Choose firm, symmetrical watermelons that are free of bruises and heavy for their size. To determine ripeness, give the side of the watermelon a knock or tap. A hollow thump indicates it is ripe.
Storage:
If possible, store whole watermelon in the refrigerator for up to a week. If it's too large, keep in a cool, dark, place. Be sure to wash the watermelon rind before slicing to avoid bacteria transferring from the outer rind to the inside flesh. Cut watermelon should be tightly wrapped and refrigerated for up to 3 days. The flesh of the watermelon should appear dense and firm. Store chunks of watermelon in covered plastic containers and always serve cold.
Nutrition:
Watermelon is rich in lycopene, a powerful antioxidant which research has shown may help reduce the risk of heart disease and certain types of cancer. Watermelon can serve as a healthy snack or even dessert since it is low in calories, fat free, contains essential vitamins, minerals, and fiber; plus it has a high water content which helps to keep you hydrated when the temperature heats up.
Watermelon Facts:
Watermelon is grown in over 96 countries worldwide.
In China and Japan watermelon is a popular gift to bring a host.
In Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese. By weight, watermelon is the most-consumed melon in the United States, followed by cantaloupe and honeydew.
The first cookbook published in the United States in 1796 contained a recipe for watermelon rind pickles.
In some cultures it is popular to bake the seeds and then eat them.

Minty Watermelon Salad
Ingredients
1 medium watermelon, cut into 1-inch chunks
1 pt. raspberries
1 pt. blueberries
1 pt. strawberries, hulled and halved
2 cups halved seedless grapes
1/4 cup chopped fresh mint
1/2 tsp. ground ginger
Fresh mint leaves
Preparation

Place watermelon, raspberries, blueberries, strawberries and grapes in large bowl. Sprinkle with fresh mint and ginger; toss to coat.
Serve watermelon salad in individual serving dishes and top with additional mint leaves.