In the summer, I eat a watermelon every week. This started when I was a young married and my ex brought home watermelons every Friday. He had a knack for choosing the sweetest melon on the pile, and when he found an especially fantastic one, he would call his mother. I’m not as talented as he is, but I look for the heaviest melon, one that has a yellow patch on one side, and "sugar marks," which are jagged little brown marks on the shell.
Mostly, I just eat the melon, because it’s so cooling (and diuretic, for those who find hands and feet swelling in the humid summer). This is a fast, simple salad I made for lunch this week–all cooling foods and a slightly different mix of lunch ingredients:
Spinach Watermelon Salad
1 c watermelon, cut in small triangles or cubes
2 cups fresh spinach leaves
1/4 c crumbled feta cheese
1 tablespoon Parmesan cheese (I used shaved, because it’s prettier, but grated is fine)
1-2 T. olive oil
1 T lemon juice or vinegar
1/4 tsp chile powder
Lay the spinach leaves as a bed, and arrange the watermelon on top. Sprinkle with cheeses. Blend oil, lemon juice and chile powder and shake well. Pour over the salad.