Watermelon was a staple at the backyard gatherings and block parties of my youth. Unfortunately, there were a few occasions when the much-anticipated watermelon wasn't ripe. Yuck!

Here are few tips, Courtesy of the National Watermelon Promotion Board, to help you choose the best melon:

• Look for a firm, symmetrical watermelon that is free from bruises, cuts or dents.

• Choose a heavy watermelon. Watermelon is 92 percent water.

• The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Grilled Prawns with Chilli Watermelon Glaze

1½ cups watermelon flesh, deseeded and cubed (about 1 pound with rind)

1 tablespoons vegetable oil

1 to 2 red chillies, deseeded and finely chopped

1 garlic clove, crushed

2 teaspoons freshly grated ginger

¼ cup sugar

8 ounces raw prawns, deveined

Place the watermelon in a food processor and process to a purée. Set aside.

Heat the oil in a small saucepan until hot, add the chilli, garlic and ginger and sauté gently for about 2 minutes, stirring frequently. Add the sugar, and cook for a minute until dissolved then remove from the heat, add the watermelon purée and stir until well blended.

Transfer half the mixture to a large bowl, leaving the remaining half in the saucepan, add the prawns to the bowl, mix well, cover with plastic wrap and leave to marinate for up to 2 hours or cook immediately.

Preheat the grill to hot, thread the prawns onto skewers. Grill for 3-4 minutes on each side, basting with the marinade from the bowl, until they have turned pink and are cooked through. Do not mix any remaining marinade with the reserved watermelon sauce to ensure it's not contaminated.

Serve the prawns immediately over rice with the remaining watermelon sauce on the side. Serves 2.

Courtesy of www.Recipes4us.co.uk

Watermelon Cherry Mojito

3 pieces fresh mint, chopped

1/4 cup watermelon puree (See note)

1 teaspoon cherry syrup

3 tablespoons fresh lime juice

2 ounces light rum

1 bottle chilled sparkling water

1 piece sugar cane stirrer

1 piece lime wedge

Using a fork, press the mint back to coat the inside of the glass and leave it in the glass. Add the watermelon puree, cherry syrup, lime juice and rum. Stir well. Top with ice. Top-off the glass with sparkling water or club soda. Add the sugar cane stirrer and lime wedge to the glass and serve.

Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed. Serves 1.

Courtesy National Watermelon Promotion Board.

Dawn Minty can be reached at 706-571-8512 and dminty@ledger-enquirer.com