No Independence Day celebration is complete without an ice-cold, juicy watermelon. Summer’s favorite fruit — actually a vegetable related to the cucumber — provides vitamin C, potassium and a healthy dose of lycopene, an antioxidant thought to help fight disease. And what is more delicious?

Picking the perfect melon

• Start fresh. July is peak season for locally grown watermelons.
• Find a firm melon free of bruises and dents. Skin should be smooth, not too shiny or dull.
• Look for a creamy yellow belly (underside), a sure sign of a ripe watermelon. An unripe melon won’t get sweeter after it’s picked.
• Choose a heavyweight. A sweet, juicy melon is heavy for its size. (Watermelon is 92 percent water!)
• The stem, if it has one, should be brown and dry. A green stem means the melon was picked too early.

 Serving it

• Store an uncut watermelon at room temperature up to two weeks.
• Ice cold is tastiest; it takes 8 to 12 hours to chill.
• Wash it first.
• Cover leftovers in plastic and refrigerate for three to four days.
• Salvage leftovers. If seeds begin to separate and flesh gets mushy, consider using what’s left in aqua fresca, cold soup or a smoothie.

 Want to know more?

Visit the National Watermelon Promotion Board at www.watermelon.org, or take a trip to your local farmers’ market.

Miss the “Thump?” Next year, remember the famous Luling Watermelon Thump will be June 26 to 28. Learn more at www.watermelonthump.com.

Enjoy fresh watermelons this summer