No matter how high the temperature soars during the Dog Days of August, you can always keep your cool when you have WATERMELON on hand.

WATERMELON has one of the highest levels of antioxidant lycopene of any fruit or vegetable, yet is extremely heart healthy since it’s low in saturated fat and cholesterol, comprised of 92% water. WATERMELON consumption benefits the body’s cardiovascular system, blood flow and heart health.

Look for WATERMELON that is firm and free from cuts and bruising. The melon should also be heavy for its size, with a nice creamy yellow coloring on the underside to indicate ripeness.

WATERMELON can be cut into wedges for serving or scooped from the rind using a melon baller. Whole WATERMELONS also make great summer party centerpieces because they can be carved into a variety of shapes, from baskets, fish and flowers to football helmets, tea pots, ships and baby carriages. The National WATERMELON Promotion Board provides free carving instructions on its website at www.watermelon.org.

Kids love WATERMELON for breakfast; use cookie cutters to cut slices into various animal shapes.

Add diced WATERMELON to chicken, crab or lobster salad. Combine with PEAR slices, bleu cheese and RED ONIONS in HERB vinaigrette.

Create a WATERMELON relish by blending minced WATERMELON with minced GREEN ONIONS, honey mustard dressing and rice wine vinegar, a delicious complement to grilled vegetables.

Add chopped WATERMELON to your favorite BBQ sauce just prior to serving over grilled hamburgers or pulled pork sandwiches.

WATERMELON salsa adds color and flavor to grilled salmon or tuna steaks; it’s an easy combination of minced WATERMELON, RED ONIONS, PEPPERS, LEMON juice and CILANTRO.

For a refreshing dessert, puree WATERMELON and blend with unflavored gelatin, adding sugar, milk and LIME juice and freeze. Serve this sherbet garnished with WATERMELON and LIME rind.

CANTALOUPE MELON is among this week’s most economical fruit values. Serve a slice with low-fat cottage cheese for a quick and nutritious lunch.

MANGOS are plentiful at very economical prices. Puree and mix with ground GINGER and nutmeg as a dipping sauce for fried chicken.

Volume is plentiful on California-grown GLOBE GRAPES, with prices decreasing.

Quality is excellent on PEACHES, PLUMS, PLUOTS and NECTARINES, with volume at peak production and prices very reasonable.

BANANAS are holding steady at moderate prices. Kids love a blender beverage of BANANA slices, chocolate milk and grated COCONUT served over crushed ice and garnished with a whole STRAWBERRY.

RED BANANAS, PLANTAINS, HAWAIIAN APPLE BANANAS and MINIATURE BANANAS are all BANANA relatives in good supply.

SEEDLESS WATERMELON prices are decreasing. Eating MELON while hiking on a hot day is a good preventative against dehydration.

New crop BARTLETT PEARS are increasing in volume. Toss slices with RADICCHIO, SPINACH and LEMON juice for an easy salad offering.

There is good volume and reasonable prices on NAVEL ORANGES, PINK GRAPEFRUIT and MINNEOLA TANGELOS.

Flavorful HEIRLOOM TOMATOES are in steady supply, with prices in the premium range. ROMA and vine-ripened TOMATOES are also plentiful at more moderate prices. Dice finely and blend with HERBS and olive oil and serve over toast for tasty brushetta appetizers.

RED DELICIOUS and GALA APPLES are very good value this week, great for snacking or as a dessert course, sliced and dipped into melted chocolate or caramel.

California PISTACHIO NUTS are a quick pick me up snack in steady supply.

KIWIFRUIT continues plentiful at economical prices. Peel and pair with STRAWBERRIES, PEACHES and PLUMS in FRUIT cocktail salad.

HAWAIIAN PINEAPPLE is in peak production with prices decreasing. Dice, blend with sour cream, cooked rice, toasted COCONUT and CHERRIES for a quick dessert.

SWEET WHITE CORN is abundant and among this week’s best pick in the vegetable category. Blend with GREEN ONIONS, SHRIMP, PARSLEY, beaten eggs, cream and flour and bake casserole-style.

ZUCCHINI SQUASH is plentiful, with prices decreasing. Scrub, slice thinly and sauté in olive oil with TOMATOES, GARLIC, ROSEMARY and ONIONS as a delicious side dish for grilled steak or seafood.

GREEN BELL PEPPERS are holding steady at very reasonable prices. Sweeter RED BELLS are also a good value for using raw or baked.

ICEBERG LETTUCE is among the most economical salad choices this week, with volume also good on RED and GREEN LEAF LETTUCES, SPINACH, GREEN CABBAGE and ROMAINE LETTUCE. Salad toppings in steady supply include CARROTS, CELERY, CUCUMBERS, RADISHES, JICAMA, GREEN ONIONS, diced NOPALES (CACTUS PADS) and SPROUTS.

RUSSET POTATOES are an excellent value by the pre-packaged bag. WHITE ROSE and RED ROSE POTATOES continue in plentiful supply, the POTATO of choice of POTATO salad or steaming.

BASIL is among the many fresh HERBS in plentiful supply, with a flavor that’s a perfect marriage for TOMATO-based dishes.

ARTICHOKES from California’s Castroville growing region are in steady supply, with large sizes predominant.

Fiber-rich BROCCOLI has decreased in price thanks to plentiful supply.

Whether speared onto shish-ka-bob or sliced atop hamburgers, ONIONS are in plentiful supply, including Super Sweet WALLA WALLAS, MAUI ONIONS, SWEET BROWN and ITALIAN RED ONIONS.

JALAPENO PEPPERS are in plentiful supply at very reasonable prices.

SUNFLOWERS rule among the best values in cut arrangements, along with ROSES, DAISIES and CARNATIONS. In potted arrangements, look for LUCKY BAMBOO, ORCHIDS, ANTHURIUM and MINIATURE ROSES.

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