Feeling fruity (+recipes)

Watermelon vinaigarette over watermelon, asparagus and feta salad. Photo / Supplied

On a hot summer's afternoon, as you're tucking into slices of sweet, juicy watermelon, consider this: there is scientific evidence that watermelon contains natural enhancers that can deliver "Viagra-like" effects and may increase libido.

So, even though watermelon contains 92 per cent water, as well as useful nutrients such as lycopenes, beta carotene and citrulline, I still expect Kiwi males to rush out this summer and buy whole watermelons to accompany the bottle of bubbles on a romantic picnic.

Contrary to popular belief, the entire watermelon is edible. The seeds can be toasted in a pan with salted water until it evaporates, then added to salads and icecream. The rind can be cooked slowly in a pickle and served as a condiment with a curry.

When buying whole watermelons they should feel heavy for their size, and when you give them a good rap they should emit a knocking sound. If you're buying cut watermelon, look for firm, bright flesh - and stay away from floury loose centres.

Here are some other juicy watermelon facts:

There are more than 200 varieties of watermelon, with the most well-known being picnic, seedless, ice box, champagne or yellow flesh and mini watermelon. They are related to other plants that grow as a vine on the ground such as cantaloupe, squash and pumpkin.

The Guinness Book of Records declares the heaviest melon ever grown weighed in at 122kg from Arkansas, United States.

In Vietnam, legend has it that watermelon was discovered when Prince Mai An Tiem was exiled to an island and told if he survived for six months, he would be allowed to return. He prayed for guidance, a bird flew past and dropped a watermelon seed, so he survived by growing watermelons.

In Japan, farmers created ice box watermelons, cube in shape, by growing the fruit in glass boxes till they filled out the shape of the receptacle. They were designed with an eye to making them easier to stack and store - but they are much more expensive.

Still in Japan, the island of Hokkaido is they only place in the world where they grow Densuke watermelon, which has a black skin. Up 10,000 are produced every year and last year one sold at auction for $9766.

Watermelon is a great ingredient to work with. It has a fantastic textural crunch, a fresh burst of liquid and a neutral taste that allows other flavours to be absorbed by it. Toss some in a salad with diced avocado, feta, tea-soaked sultanas, pinenuts, pickled onions and chilli, it is simply divine.