Watermelon is probably the fruit that most people associate with the summer season.

A backyard barbecue, a summer picnic in the park or a lakeshore adventure doesn't seem complete without a juicy watermelon to end the meal.

For all its sweet taste, watermelon also is loaded with health benefits, says Leslie Coleman, director of communications for the National Watermelon Promotion Board.

"There's a lot more to it than water and sugar," she says.

Watermelon is a heart-healthy fruit, loaded with vitamins and antioxidants.

And it tastes good, too, which is what most of us are concerned about when we purchase a watermelon. Yeah for the health benefits, but we want the yum factor. And to get the yum, you need to know how to pick and store your watermelon.

Pick me

When picking a watermelon, there are a few helpful tips that you should follow.

Since watermelons come in different varieties, they can vary in color. So, the experts say that the color of the watermelon isn't a major factor when choosing.

One method that can you can try when you're picking watermelon is to "thump" it.

"If you thump them and they sound hollow," then the watermelon should be a good one, says John Larrabee of Hy-Vee in St. Joseph.

Ms. Coleman suggests taking a good look at the watermelon. Pick it up, turn it all the way around and look for bruises, dents and cuts.

"That rind is fairly fragile," she says, adding that when watermelon is picked, it is thrown from person to person and then lowered on the truck.

The weight of the watermelon is another factor, say both Mr. Larrabee and Ms. Coleman. Because a watermelon is 92 percent water, it should feel heavy.

"You imagine yourself lifting that much water," Ms. Coleman says.

Also, look at the watermelon's underside for a creamy yellow spot, Mr. Larrabee says. Ms. Coleman adds that the yellow spot, also called a ground spot, indicates where the watermelon sat on the ground and ripened.

Store and serve

When you get that watermelon home, you need to be gentle with it, Ms. Coleman says. You took the time and trouble to choose a good one, and you don't want to be the one who bruises or dents your purchase.

If you don't plan on eating the watermelon right away, don't put it in the refrigerator, the National Watermelon Promotion Board suggests. Refrigerate it or put it on ice a few hours before slicing, Ms. Coleman adds.

Once sliced, Mr. Larrabee says, the watermelon does have to be refrigerated. You need to eat the rest of the watermelon within the next two days, Ms. Coleman suggests.

"It's very, very obvious when it gets to the point you shouldn't eat it," she says.

Obviously, it will get mushy, slimy and will lose its color and its taste.

For most of us, the watermelon won't be around long enough to get mushy. Slice it and it's gone.

Watermelon facts

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

More than 1,200 varieties of watermelons are grown worldwide.

Watermelon is 92 percent water.

Watermelon's official name is Citrullus Lanatus of the botanical family Curcurbitaceae. It is a cousin to cucumbers, pumpkins and squash.

By weight, watermelon is the most-consumed melon in the U.S.

Early explorers used watermelons as canteens.

The first cookbook published in the U.S. in 1796 contained a recipe for watermelon-rind pickles.

- National Watermelon

Promotion Board

The National Watermelon Promotion Board (www.watermelon.org) offers these recipes for using watermelon. Visit the site and other Internet sites for more recipes and tips.

Watermelon raspberry lemonade

6 cups watermelon cubes (seeds removed)

1/4 cup raspberries

1 cup water

1/3 cup sugar

1/2 cup lemon juice

Place watermelon, raspberries and water in blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about one hour. Makes four servings.

Summer pita sandwich

4 wedges seeded watermelon

1 cup diced cooked chicken

1 tablespoon chopped cilantro

2 tablespoons plain yogurt

1/4 teaspoon garlic salt

Dash cayenne pepper

2 whole pita breads, halved

1/4 cup prepared spreadable herb cheese

4 large lettuce leaves

Place sliced watermelon on paper towels to remove excess liquid. Mix chicken, cilantro, yogurt, garlic salt and cayenne. Spread inside surfaces of pita bread halves with herb cheese and fill each with about 1/4 cup chicken mixture. Arrange watermelon and lettuce in pita bread. Makes two to four servings.

Flash grilled watermelon

cheddar burgers

4 hamburger patties, ready to grill

4 slices white cheddar cheese

4 slices watermelon about the same size as the burgers, seeded

1 tablespoon ground pepper

4 toasted buns

Grill the hamburgers almost to desired doneness, but 30 seconds before they are done, place a cheese slice atop each burger. Place the watermelon slices on the grill and dust with the pepper to taste. Assemble the burgers on the buns with a slice of warmed watermelon on each on top of the cheese. Makes four burgers.

Lifestyles reporter Cathy Woolridge can be reached

at cathyw@npgco.com