Watermelon is a good fruit. You can eat, drink or wash your face with it — all at once. To celebrate National Watermelon Month, we asked local restaurants and community chefs for interesting recipes related to the popular summertime fruit. A few of our favorites are below, but first we have a few tips for picking a yummy watermelon.
3 Steps to Picking a Good Watermelon
 Look it over: Find a firm, symmetrical watermelon that has no bruises, cuts or dents.
 Knock it: Knock on your stomach, forehead and chest. A ripe melon will feel the same as your chest.
 Flip it: You should find a yellow spot on the belly of the melon where it has been sitting on the ground.
Alexander’s: Coconut Watermelon Mojito
4-6 large mint leaves
3/4 ounce simple syrup
3 lime wedges
1 1/2 ounces Two Traditions Toasted Coconut Rum
3 ounces fresh watermelon puree
Splash of club soda
 Muddle mint leaves, simple syrup and two lime wedges in a mojito glass.
 Stir in watermelon puree, rum and ice cubes.
 Top with club soda.
 Garnish with a lime wedge.
Healthy Habit: Watermelon Arugula Salad with Feta
1 medium seedless watermelon
1/2 cup feta cheese, crumbled
4 ounces of Baby Arugula
1/2 medium red onion
2 cups balsamic vinegar
Extra virgin olive oil
Salt & Pepper
 Take the 2 cups of balsamic vinegar and pour into a medium sauce pan. Place over stovetop burner and turn to medium flame. Let this reduce to about half. When done, set aside in a mason jar or similar and let cool to room temperature. Place in refrigerator to chill for at least an hour.  Slice red onion as thin as possible. When available use a mandoline to create thin slices. Place sliced red onions in a bowl of ice water to remove some of the sulfur and harsh taste onions can have. Leave in ice water for at least 5 minutes. Remove from ice water and place over a dry towel. Reserve and use for garnish.  Remove rind from watermelon. Cut 3/4 inch cubes or desired shape. Feel free to make oblique cuts for more rustic feel when plating.  In a large mixing bowl or salad bowl place 4 ounces of baby arugula and about 1 to 1 1/2 cup of watermelon. Watermelon and arugula should be balanced and not have one ingredient overpower the other. Lightly toss in feta cheese. Add salt and pepper to taste.  When balsamic is chilled properly, it should have a syrup-like consistency. Drizzle lightly over watermelon salad. Finish by drizzling extra virgin olive oil over salad and garnish with red onions. Dig in!
Captain Woody’s: Marinated Shrimp and Watermelon Salad
Ingredients (garlic wine sauce)
3 tablespoons shallots, minced
3 tablespoons garlic, minced
1/2 teaspoon salt
4 turns freshly ground black pepper
1 1/2 cups veal stock
1/2 cup dry red wine
2 tablespoons unsalted butter
 Combine the shallots, garlic, salt and pepper in a small saucepan over high heat. Stir in the stock and the wine and bring to a boil.  Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated.
Ingredients (pomegranate molasses vinaigrette)
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
2/3 cup olive oil
 Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper.
 Whisking constantly, gradually add oil until emulsified; season with salt, pepper, and more honey, if desired.
 Cover and chill.
1 pound shrimp
1 medium seedless watermelon, large dice
2 cups feta cheese, crumbled
1 cup basil leaves, coarsely chopped
2 cups baby spinach spring mix
1 avocado, sliced
 Marinate shrimp in garlic wine sauce for 5 minutes.  Skewer and grill for two minutes on each side.  In a large bowl, mix watermelon, feta, basil, baby spinach and avocado.  Top with shrimp skewer and vinaigrette. Enjoy!