Watermelon originated in southern Africa, where it spread to China, Europe and by the 16th century, to Native Americans. There is no better way to say hello to summer than with this delicious fruit.  Plus, they are high in Vitamin C, and contain lycopene - an important anti cancer chemical - and beta carotene.  While often simply sliced open and eaten, watermelon has found a new home in salad, soup, and smoothie recipes, such as the ones below.

Watermelon Caprese Salad

1/2 lb. watermelon, cut in slices with rind removed

1 ball of fresh mozzarella, sliced in rounds

3-4 Tablespoons balsamic vinegar

Pinch of fresh basil, chopped

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Layer watermelon slices with fresh slices of mozzarella. Drizzle with balsamic vinegar and sprinkle with basil. Serve cold.

Grilled Watermelon

Half of a medium watermelon, cut in small wedges

Olive oil

Salt & Pepper to taste

1 tsp. crushed chili pepper

1 Tablespoon Honey

1 Tablespoon Lime Juice

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Brush watermelon wedges and sprinkle with salt and pepper. Place over hot grill and cook for 1 1/2 minutes per side or until char marks appear. Top with chili pepper and drizzle with honey and lime juice. Serve immediately.