By Phyllis Glazer
The Associated Press

Watermelon, that spectacular sweet treat that graces picnic baskets and summer tables, is one of Americans' favorite fruits.

Buying tips

The look: Select a symmetrical melon with no gashes, cuts or bruises. The bottom should have a large cream-colored (not white or light green) spot on the bottom where your melon sat basking in the sun, and the stem should be green and somewhat dry, never wet, wrinkled or gnarled. If the melon is already cut, make sure there are no mealy edges or white streaks, and the black or brown seeds are not coming away from the flesh. An abundance of small white immature seeds is an indication that the melon was picked before fully ripened. The feel. Pick up the watermelon. It should feel heavy for its size - an indication that the melon is very juicy. The knock. Rap the melon with the knuckle of your forefinger or with the whole fist - like knocking on a door. You should hear a deep hollow sound.

Whole watermelon may be kept at room temperature for a few days, but for best results store in the refrigerator for up to one week. If using cut watermelon, wrap tightly, chill and use within a few days.

Although watermelons are one of the fruits lowest in pesticide residues, the Food and Drug Administration recommends treating them like all fruits and vegetables - by washing under clean running water before placing on a cutting surface to slice. Wash your hands with soap and water and use clean knives.

While for most Americans eating watermelon is just a matter of slice-and-bite, some people like to cut it into cubes to add to fruit salad, blend it into smoothies or margaritas, freeze the flesh for watermelon ice pops or granita, pickle or curry the rind, carve the shell into a decorative basket and even bake the seeds as a snack.

Watermelon, Feta Cheese and Basil Salad

1/4 medium-sized watermelon, regular or seedless (quartered lengthwise)

8 ounces feta cheese, cubed

1 cup extra-virgin olive oil

Fistful of fresh basil or sage leaves

Freshly ground black pepper to taste

Using a sharp knife, cut the 1/4 watermelon lengthwise once more, down the center, and away from the rind, then slice into 3/4-inch slices, yielding two sets of triangles. Remove the seeds if desired, cover tightly and chill until serving time.

Just before serving, place on a large platter with raised sides (so the olive oil will not spill out). Sprinkle the feta cheese cubes over the watermelon.

Heat the olive oil until hot but not boiling, remove from heat, stir in the basil or sage leaves, and pour over the watermelon and cheese. Season with a generous amount of freshly ground black pepper and serve immediately with warm toasted pita, chunks of fresh country-style bread, forks and a glass of chilled wine. Makes 6-8 servings.

From Israeli chef-baker Erez Komorovsky