BUYING GUIDE

¼ cup lime juice 3 tablespoons brown sugar

2 tablespoons cider vinegar 1 tablespoon honey ¼ teaspoon salt 3 cups total of seeded chopped watermelon, honeydew and cantaloupe

1 medium cucumber, seeded and chopped

1 small red onion, finely chopped

2 jalapeño peppers, seeded and finely chopped

¼ cup finely chopped sweet yellow pepper

¼ cup minced fresh cilantro

2 tablespoons minced fresh basil

In a large bowl, combine the first five ingredients. Add remaining ingredients; toss to combine. Refrigerate, covered, until serving. If necessary, drain before serving. Start with: 1 cup sliced cucumber Pick 1 to 2 (diced, approximately 1 cup each):

honeydew cantaloupe watermelon Pick 1 (thinly sliced, to taste): red onion scallion chives Pick 1 to 2 (chopped, to taste): mint cilantro basil dill Pick 1 (to taste): lemon juice lime juice white wine vinegar

Seasonwith salt and pepper. Serves 4. Optional add-ins: cayenne chili powder olive oil honey poppy seeds slivered almonds diced avocado

A good watermelon is firm, symmetrical, bruisefree and heavy for its size. That yellow spot means it sat on the ground and ripened in the sun.

Cantaloupe should be heavy and firm too with yellowish-orange coloring, a good smell and slightly soft stem end.

Prefer honeydew? Look for one weighing around 5 pounds - firm with a little softness at the stem. When ripe, it turns creamy yellow and feels slightly waxy.

Sources: Watermelon Board and Penn State Extension.