Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

TIP Watermelons should be washed before slicing, even though you don't eat the rind: Your knife drags surface bacteria into the fleshy part you do eat.



4 cups diced watermelon

3 peaches, diced

1/2 cup thinly sliced scallions

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2 teaspoons sherry vinegar

4 ounces crumbled blue cheese (about 1 cup)

Combine watermelon, peaches, scallions, vinegar and blue cheese in a large bowl. Allow to stand 10 minutes; taste and add salt, if desired. Makes 4 servings.

Nutritional analysis for each serving 214 calories, 9 g protein, 24 g carbohydrates, 2 g fiber, 10 g fat, 6 g saturated fat, 474 mg sodium



4 cups diced watermelon

1 cucumber, peeled and diced

3 tablespoons fresh basil leaves, chopped

2 tablespoons fresh mint leaves, chopped

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1/2 cup thinly sliced Vidalia onion

1 tablespoon raspberry vinegar

1 tablespoon extra-virgin olive oil

3/4 cup crumbled feta (about 3 ounces)

1. Combine the watermelon, cucumber, basil, mint and onion in a large bowl.

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2. Whisk the vinegar and oil together; toss with the fruit and gently stir in the feta. Makes 6 servings.

Nutritional analysis for each serving 171 calories, 6 g protein, 17 g carbohydrates, 2 g fiber, 10 g fat, 5 g saturated fat, 318 mg sodium



6 cups diced watermelon

1/2 cup sugar

2 tablespoons lime juice

1. Puree all ingredients (in a blender or food processor) until smooth. Pour into a 9-by-13-inch baking pan and freeze 1 hour. Use a fork to scrape any frozen bits and return to the freezer for another 2 hours, scraping with the fork every 20 to 30 minutes to form icy flakes.

2. Cover tightly and keep frozen (for up to 3 days). Makes 4 servings.

Nutritional analysis for each serving 130 calories, 1 g protein, 36 g carbohydrates, 1 g fiber, no fat, 2 mg sodium