When looking for a cut melon, look for flesh that appears moist and tight, not mealy. Judging whole melons is trickier, but start by checking the underbelly (the part that rests on the ground). A pale yellow color indicates a ripe, flavorful melon, a white or sprout green means the melon was picked too soon and will be short on flavor. A shriveled stem also signals ripeness. Store whole watermelon at room temperature. Cut sections should be wrapped and refrigerated. Watermelon is great eaten fresh in slices, with the rind often saved and pickled. For a more novel dish, seed a watermelon, then puree and make sherbet or sorbet. Or puree seeded watermelon with other soft fruits. Sprinkle in a bit of lemon juice and serve chilled as a dessert soup. Or try this fruity soup.

Icy Watermelon Soup Recipe:

Ingredients

• 2 cups watermelon
• 2 cups orange juice
• 1 tablespoon frozen orange juice concentrate
• Orange peel ribbons or mint sprigs for garnish

Method for Preparation

1. Combine watermelon, juice and concentrate in a food processor or blender and process until smooth.
2. Chill mixture for at least an hour.
3. Reblend briefly before serving.
4. Pour into chilled bowls and garnish with orange peel or mint sprigs, then serve as an appetizer or dessert. Makes 4 servings.

If you enjoyed this delicious soup, you can find more soup recipes at Simply Soup.