Available year round watermelon is at it's peak during the summer. Seedless varieties do have a few seeds, but they are soft, white and edible. While melons are best suited to being simply cut into wedges there are, however, some timeless dishes involving melons - from the Italians came the idea of wrapping prosciutto around melon slices; from the French, melon balls doused with port; and the Greeks combined feta and watermelon in a salad, tossed with some red onions, mint and olives. To Store: Store cut watermelon in the fridge, covered in plastic wrap. If its too large to fit in the fridge, store melon in a cool, dark place.
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