Instructions: How much water is in a watermelon? About 92 percent. Thats an impressive figure for any fruit or vegetable, especially when you consider that the watermelon was born in the dry Kalahari Desert.

A veritable canteen of the plant kingdom, the watermelon sustained many a European explorer, including Dr. Livingstone, we presume. Its legend and its seeds spread throughout the world. Today, Turkey and Iran are ranked among the top producers of watermelon, supplying this popular dessert fruit throughout the Mediterranean.

Watermelon is so good and refreshing on its own, it hardly calls for any fancy recipes. You can dress up simple watermelon slices Moroccan-style with a dash of lime juice and some chopped fresh mint leaves. In Cyprus, slices of ripe watermelon are a traditional accompaniment to halloumi cheese.

Juicy watermelon flesh is sometimes found in sharab or sharbat, the Middle Eastern icy drink treat that was the precursor to Western cuisines sherbet and the fruit smoothie.

Watermelon makes a great base for frozen blender drinks. Chunk three or four cups of watermelon, without the seeds, and freeze in a single layer on a jelly roll pan. Store the frozen cubes in a zippered bag in the freezer until ready for use. Toss a handful of frozen watermelon in a blender with other fresh fruits, such as strawberries or bananas, and blend. Add a little fruit juice, ginger ale or yogurt, if you like, to liquefy.

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