Watermelon and summer just go together.

Sometimes I wonder if my mom lives on watermelon. She describes it as one of nature's perfect foods.

It contains only 48 calories per cup, and is loaded with nutrients. Watermelon is a gift from nature.

Because it contains vitamin C and potassium, watermelon is thought to be a great detoxifier, diuretic and cleansing agent. Watermelon is also a very concentrated source of the carotene and lycopene.

Watermelon is considered America's favorite fruit, but it is really a vegetable. Related to the cucumber, squash and gourd, watermelon can range in size from 7 to 100 pounds.

Although historians are unsure when the first watermelon was discovered, ancient Egyptian drawings included them, and 16th and 17th century writers described the same variety in color, shape and size that we have today. Africa is thought to be the native home of the watermelon.

Watermelons can range in shape from round to elongated. They can be filled with seeds or seedless. They have a thick rind that surrounds a range of flesh colors from pink to dark red and yellow.

Some of the common types of melons are: allsweet, crimson sweet, icebox, jubilee, seedless and yellow flesh.

It is difficult to determine whether a watermelon is flavorful without cutting it open and tasting it. All the thumping in the world can't tell you if it is good on the inside. This time of year, it is pretty much a sure thing. Try to select watermelons that are firm, free of bruises, and heavy. Ripe melons generally have a nice sheen to their outer skin and a yellow spot on their underside, which remains from where the melon grew on the ground. Without this yellow spot, it may have been picked too early and ripened elsewhere.

When purchasing a precut watermelon, select one with flesh that is firm, juicy, bright in color and has no visible white streaks. If uncut watermelon needs to ripen, store at room temperature.

Watermelon that has ripened but has not been cut should be refrigerated. If a whole watermelon is too large to fit in the refrigerator, store in a cool dark area for up to four days. Uncut, ripe watermelon keeps longer and is more refreshing to eat when chilled.

Watermelon that has been cut should be wrapped tightly in plastic wrap or placed in an airtight container. This will keep the cut watermelon from absorbing the odors of other foods and prevent it from drying out. Eat as soon as possible.

Watermelon is perfect on its own but there are a variety of recipes that use it as their main ingredient. I have included three. Enjoy.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman.

Watermelon Granita-Filled Lime Cups

Makes 12 servings

12 limes (reserve 2 tablespoons juice)

1 cup sugar

2 cups water

4 cups watermelon cubes

1/2 cup currants or raisins Crushed ice (optional)

To make lime cups: Cut limes in half lengthwise; cut around pulp of each half with sharp knife, leaving peel intact. Scoop out pulp, using spoon to loosen pulp from peel, and reserve 2 tablespoons lime juice for granita. Set lime cups aside. Stir together sugar and water in small saucepan; heat to boiling. Cool slightly. Place watermelon in container of food processor; pulse to puree watermelon. Place colander over bowl; pour pureed watermelon into colander to strain out seeds, forcing watermelon through with back of spoon, if needed. Stir reserved lime juice and cooled sugar mixture into pureed watermelon. Pour into 13x9x2-inch pan; freeze until firm, about 4 hours.

To serve: Scrape frozen watermelon mixture with spoon to make granita. Stir in currants for seeds. Mound granita in lime cups; serve on bed of crushed ice.

Watermelon Salsa

3 cups seeded, chopped watermelon

1 tablespoon chopped green onion

1/2 cup green bell peppers, chopped

1 tablespoon jalapeno peppers, chopped*

2 tablespoons lime juice 1/2 teaspoon garlic salt

1 tablespoon chopped cilantro

*use up to 2 tablespoons chopped jalapenos, depending on taste

Combine all ingredients.

Cover and refrigerate one hour.

Watermelon Ice

Makes 4 servings

4 cups watermelon seeded, cubed

1/2 cup water

1/3 cup granulated sugar

2 tablespoon lime juice

In a small saucepan, combine sugar and water, bring to boil and cook until sugar is dissolved, 1 to 2 minutes. Let cool. Puree watermelon in a blender until smooth. Place in a bowl with sugar syrup and lime juice. Pour into

8-inch square baking dish. Freeze until nearly solid, about 2 hours. Scoop mixture into a food processor or blender and blend until mixture is smooth, but not melted. Spoon into dishes and serve immediately.