A slice of watermelon is a two-in-one treat. It can satisfy hunger pangs and quench a hot thirst at the same time.

Food companies have been incorporating that nostalgic summer flavor in their products for years. But peruse your grocery store shelves and you'll find that there are plenty of new watermelon palate pleasers.

Let us help you get reacquainted with the giant green and red fruit. From exotic Margarita to watermelon salad, this holiday, indulge in the taste of an old favorite.

Ingredients:

2 cups chopped seedless watermelon

Flesh of 1 ripe mango

Juice of 2 fresh limes

1 tablespoon sugar

1 tablespoon triple sec

2 jiggers tequila (A jigger is about 1.5 ounces or just under 1/4 cup)

2 cups ice

Method:

<2022> Place all ingredients in a blender and puree until smooth. Makes two to three servings.

Ingredients:

1 (5 kg) watermelon (mixed red and yellow watermelon)

1 jalapeno, minced

3/4 cup gin

1 red onion, sliced very thin

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground black pepper

Per serving:

Calories 211 (21 percent fat), fat 5 g (1 g saturated), no cholesterol, sodium 101 mg, fiber 2 g, carbohydrates 25 g, protein 2 g

Method:

Slice the watermelon. Cut the flesh into bite-sized chunks. Ease out the seeds with the tip of a paring knife.

Combine the watermelon, chilis and gin in a large zip-lock plastic bag. Refrigerate for 2 to 3 hours, turning the bag a few times so the watermelon will macerate evenly in the gin.

When you're ready to serve the salad, drain the melon in a sieve, and combine it with the onion and olive oil in a mixing bowl.

Season with salt and pepper, toss, and transfer to a platter or salad bowl. This is best served very cold. Makes 4 to 6 servings.

Ingredients:

1 watermelon, about 5 kg

11 tablespoons flour

7 tablespoons cornstarch

2 egg whites, beaten

3 cups vegetable oil for deep-frying use

Powdered sugar

Method:

Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamonds. Coat with flour.

Mix the egg whites with cornstarch and a little water into a batter.

Heat the oil in a wok or skillet over high heat to 112 degrees Centigrade.

Dip the watermelon pieces in the batter and add them to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve. Makes 12 servings

Per serving:

Calories 188 (2 percent fat), fat 1 g (unsaturated), no cholesterol, sodium 2 mg fiber 1 g, carbohydrates 27 g, protein 1 g

Editor: Donald