What would summer be without watermelon? For most, this picnic staple conjures up memories of outdoor summer fun with friends and family. But why wait for a summer picnic to enjoy a watermelon's fresh taste?

Watermelon is currently in season in Ontario. Picking a watermelon is easy. Some people like to tap a watermelon and listen for the "thump". Here are some tips to help you pick a winner:

Look it over - choose a firm, symmetrical watermelon that's free of bruises, cuts and dents.

Lift it up - the watermelon should feel heavy for it's size - it is 92% water.

Turn it over - on the underside of the watermelon there should be a creamy, yellow spot from where it sat on the ground and ripened in the sun.

Chef Harry has created a selection of watermelon dishes that can liven up any mealtime. Three of our favourites are below:

Watermelon Factoids

Over 200 varieties of watermelon are grown in the U.S.

Watermelon is grown in over 96 countries

Early explorers used watermelon as canteens

The first recorded watermelon harvest occured nearly 5,000 years ago in Egypt

Watermelon contains a higher level of the antioxidedant lycopene than any other fruit or vegetable, including tomatoes.

Watermelon contains Vitamin C, Thiamine, Vitamin B6, and a source of Vitamin A

Watermelon is low in fat and is sodium and cholestrol free.

Recipe: Grilled Chicken, Boursin and Watermelon Sandwich

Watermelon is a great alternative to a tomato. A juicy slice completes the great flavor combination.

Ingredients:

1 9- or 10- inch round herbed focaccia
5.2 ounces of Boursin cheese
2 or 3 grilled skinless boneless chicken breast halves, sliced
3 or 4 thin slices seeded watermelon
1/4 cup sesame seeds
2 or 3 ounces baby arrugula

Directions:

Split the focaccia through the center as for a sandwich and spread the Boursin over the cut sides of the bread. Arrange the chicken over the Boursin on the bottom piece of bread. Sprinkle the sesame seeds over the watermelon and grill it quickly over hot coals just to warm. Arrange in an even layer over the chicken and top the watermelon with the arrugula. Place the top of the bread, Boursin side down, over the arrugula. Cut sandwich into halves or quarters.

Servings: 2 or 3.

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Recipe: Watermelon Cosmicpolitan

Ingredients:

1-inch by 1-inch cube of watermelon, frozen
1 cup ice
1 ounce premium vodka
1 ounce Cointreau
1 tablespoon grenadine syrup
1 cup watermelon puree
1 mini skewer of a small piece of watermelon, pineapple and a small strawberry

Directions:

Place the frozen watermelon cube in the bottom of a chilled martini glass. Place the ice, vodka, Cointreau, grenadine and watermelon puree in a shaker and shake for 30 seconds. Strain into the glass and garnish with the skewer.

Servings: Makes 1 cocktail.

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Recipe: Smoked Salmon And Watermelon Sushiushi

Quick Appetizer or Wrap, Watermelon Style! Sushi-style appetizers and wrap sandwiches are hot! This recipe's unusual combination of ingredients will surprise and delight.

3 tablespoons mayonnaise
1/2 teaspoon mild curry powder blend
1 tablespoon sweet pickle relish
1 12- to 16-inch soft rectangular flatbread or extra large tortilla cut into a rectangle
1 1/2 cups cooked rice, cooled (instant is fine)
4 ounces smoked salmon, torn into pieces
3/4 cup minced seedless watermelon

Mix the mayonnaise, curry and relish together and spread evenly over the flatbread or tortilla. Sprinkle the rice evenly over the bread leaving a 1-inch wide strip down the length of a long side of the bread without rice and just the sauce exposed. Press down on the rice to pack. Place the salmon and watermelon in a compact line (on top of the rice) down the edge of the other long side of the bread Ð on the opposite side from the long side without the rice.

Starting with the side of the bread that has salmon, rice and watermelon, roll over the bread to enclose the salmon and seal the roll with the strip of bread with the sauce and no rice forming a cylinder. Wrap tightly in plastic wrap and refrigerate for 1 hour. Using a sharp, serrated knife cut the cylinder into 2-inch thick slices simulating the look of sushi. Arrange on a platter and serve.

Servings: 4. (Or, cut to larger rolls and serve as wrapped sandwiches.)

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