Serve this Hawaiian salad in split fresh coconut shells and your guests will get the urge to Hula dance! Use the seeds from the papaya you've cut in the salad for the dressing — they have a wonderful peppery flavor.

Watermelon and summer memories often go hand-in-hand.

What kid at heart can't remember sitting in the sun, spitting watermelon seeds while dying his shirt with the pink juice dripping from his chin.

For children young and old, watermelon is both a fun and healthy choice for summer snacks.

Rich in lycopene and vitamins A, B6 and C, a cool slice of Watermelon is a great alternative to ice cream treats and artificially flavored popsicles.

At 92 percent water, Watermelon is also a great way to stay hydrated on hot summer days.

For those too mature to dive face first into a slice of watermelon, there are many ways to enjoy the crisp, refreshing taste of summer's favorite snack.

Blend in chunks of watermelon with your favorite fruits and yogurt for a quick and easy breakfast smoothie.

Watermelon can even fit into savory dishes, providing a refreshing sweetness to balance sour or spicy flavors.

Not to be forgotten, children can enjoy watermelon with less mess when cut into fun shapes with a cookie-cutter or cut into wedges and topped with granola for a fun and healthy watermelon pizza.

1 cup macadamia nuts2 bananas1 small papayaJuice from 4 fresh limes3 cups seedless watermelon balls or small squares2 cups fresh pineapple chunks1 cup freshly grated or unsweetened coconut3 cups low-fat vanilla flavored yogurt1/3 cup papaya seedsPlace the macadamia nuts in a food processor fitted with a steel blade and pulse them a couple of times just to chop them into large pieces. Then, place them in a non-stick heavy sauté pan and toast them over medium heat just until they turn golden, stirring constantly. Remove them to a heatproof dish or bowl and allow them to cool.Peel and cut the bananas and papaya flesh into small chunks and toss them in the lime juice. Place the banana and the papaya chunks in a large glass bowl with the watermelon, pineapple and coconut.In another bowl mix together the yogurt and the papaya seeds. Pour over the fruit and coconut. Toss to combine. Place in a serving bowl or coconut shells. Sprinkle the toasted macadamia nuts over the top and serve immediately.Makes 8 to 12 servings.

2 cups seedless watermelon chunks2 kiwis, peeled and chopped2 cups vanilla yogurt1 cup iceSprigs of fresh mint for garnishPlace all of the ingredients in a blender and puree until smooth. Pour into 2 glasses and garnish with a sprig of fresh mint.Makes about 4 cups.

The sweet and sour works well with the light and sweet taste of watermelon.½ cup cider vinegar1 cup water½ cup sugar or to taste1 tablespoon poppy seedSalt and pepper to taste1 bunch scallions, trimmed and chopped3 cups seedless watermelon balls or small chunks2 English cucumbers, peeled, seeded and sliced into small slicesMix together the vinegar, water, sugar (adjusting as desired) and poppy seeds in a bowl and season with salt and pepper to taste. Stir in the chopped scallions.Place the watermelon and cucumber in a serving bowl and pour the marinade over the top. Serve immediately or cover and refrigerate a couple of hours before serving. Toss gently before serving.Makes 8 to 10 servings.

1 onion, peeled and sliced2 cloves garlic, chopped3 Anaheim peppers, split, seeded and chopped2 jalapeno peppers, seeded and chopped2 tablespoons vegetable, olive or canola oil1 cup tomato sauce1 tablespoon ground cumin1 teaspoon Ancho chili powder or to tasteJuice from 2 fresh limes2 cups minced seedless watermelonSalt and pepper to tasteSauté the onion, garlic and peppers in the vegetable oil in a heavy sauté pan over medium high heat until they begin to toast and the peppers' skin blisters. Reduce heat and stir in the tomato sauce, cumin and chili powder.Bring to a simmer and remove from heat. Cool until just warm and place in a blender with the lime juice. Pulse and then blend briefly just to chop the contents finely.Pour the contents of the blender into a heatproof bowl and chill. When ready to serve, stir in the watermelon and any watermelon juice into the tomato pepper mixture. Season with salt and pepper. Serve with chips or over just about anything off the grill.Makes 4 to 5 cups.

This watermelon and kiwi smoothie is deliciously smooth and perfect for breakfast or an afternoon snack.