Instructions: Place watermelon in container of an electric blender, and process until smooth. Reserve 2-1/4 cups puree, discarding any remaining puree.

Combine gelatin and 1/4 cup watermelon puree. Bring remaining 2 cups puree to a boil in a small saucepan. Remove from heat; add gelatin mixture, and stir until gelatin dissolves. Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white.

Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate.

Yield: 8 - 10 servings

NOTES : The watermelon is of the Cucurbitaceae (or Gourd) family. Its origin, Africa, was established by David Livingstone (noted missionary explorer), in the 1850s. He found great tracts of watermelon growing wild in the Kalahari desert of Africa. Cultivation by man dates back at least 4000 years to the Egyptians.

How to Select & Store: Choose a watermelon symmetrical in shape without dents, bruises and cuts. Thump, if you must (listen for dull hollow sound). Turn watermelon over. The underside should be creamy yellow with a healthy sheen to the rind. Store cut watermelons in refrigerator. Cover cut surface loosely with plastic wrap. Uncut watermelons keep at room temperature for up to two weeks.

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