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 celebrate 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 drink recipes, such as the ones below.

Watermelon Feta Cheese Salad
16 ounces watermelon, chunks cut into 1-inch cubes
1 teaspoon coarse sea salt
1/2 cup crumbled feta cheese
3 teaspoons extra virgin olive oil

Cut watermelon into 1-inch chunks. Divide watermelon between 4 salad plates. Sprinkle watermelon with salt and feta cheese and drizzle with olive oil to serve. You can also prepare this in a large bowl - maybe even inside the hollowed out watermelon itself - and have guests serve themselves!

Watermelon Margarita
1 (4-pound) piece of ripe seedless watermelon
2 ½ cups good-quality silver tequila
¼ cup Cointreau or other orange liqueur
1 cup fresh lime juice
Lots of crushed ice
Mexican (or Key) limes or additional watermelon for garnish (optional)

Trim rind from watermelon and slice fruit into 2-inch cubes. You should have about 8 cups. Place watermelon in blender and purée until smooth. Combine watermelon juice, tequila, Cointreau and lime juice in pitcher or jug and add plenty of ice. Garnish the glasses with thin slices of lime or watermelon, if desired.

Makes 8 generous drinks. Recipe may be doubled or tripled as needed for a bigger party.

Watermelon Salsa
Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.

3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind) (see Tip)
2 jalapeno peppers, seeded and minced (see Ingredient note)
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste

Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.

Watermelon and Cucumber Gazpacho
1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium red bell pepper, seeded, diced (about 1 cup)
1 medium yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeno chile, seeded, minced
3 inner celery ribs, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup creme fraiche or 1/2 cup sour cream

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.

Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.