Watermelon is the perfect food for hot summer days. Because it is 92 percent water, if you pop it into the refrigerator, the ice-cold fruit can be as refreshing as any cold drink.

CHOOSE: Look for a firm, symmetrical watermelon, free of bruises, cuts or dents. Lift it up. The melon should be heavy for its size. Turn it over. The underside should have a creamy yellow spot where it sat on the ground and ripened in the sun.

STORE: Wash melon, rinse well and pat dry. Cut flesh from the rind, and cut into 1-inch cubes. Place in a covered container and refrigerate immediately. Eat within 3 or 4 days.

SEEDING: Cut watermelon in half, then in quarters. Cut through the flesh along the seed line with a pairing knife. Lift off the piece you just cut out. Using a fork, scrape the seeds from the piece you just removed and from the remaining flesh on the rind.

CARVING: Bring watermelon to room temperature; the cuts will be easier to make. Chill the watermelon in the refrigerator after cutting and before serving.