July is National Watermelon Month, which is the peak harvest time for the large, red-fleshed fruit. Hot July days are made sweeter when chilled watermelon is on the menu, and your family will appreciate exciting new ways to savor it.

Swipe through for new ideas on how to prepare this classic summertime fruit.

Create a splendid summertime salad with cubed watermelon as the main ingredient. Add in small chunks of cucumber, chopped mint leaves, feta crumbles, and toss with a simple dressing made of lime, olive oil and salt.

Create a fun snack for the kids by threading watermelon chunks along with honeydew melon balls onto toothpicks or small skewers. You can add cantaloupe chunks, basil leaves or small mozzarella balls—have fun and get creative!

Photography: Gretchen Heber

Create a twist on classic gazpacho by adding watermelon. Simply blend up watermelon chunks along with tomatoes, cucumbers, garlic, olive oil, sherry vinegar and salt. Refrigerate for a couple of hours before serving.

Who wouldn’t like chocolate-covered watermelon? Cut watermelon into small wedges. Melt semi-sweet chocolate and add in a bit of milk to thin it. Dip the pointy end into the chocolate mixture, going about halfway up the wedge. Sprinkle with nuts if you really want to get fancy.

Having the gang over for a cookout? Start off the evening with prosciutto-wrapped watermelon. Cut the melon into 1-inch by 3-inch “bars” and simply wrap with good-quality prosciutto. Elevate your appetizers by tucking a basil leaf under the prosciutto.

Does watermelon lemonade sound good? Add 4 cups cubed watermelon, juice from 3 or 4 large lemons, ½ cup of sugar, and 2 cups of ice into a blender and blend. That’s it! Pour over ice, and garnish with mint leaves if you like.

For a refreshing watermelon sorbet, toss 6 cups of cubed watermelon and 1 cup of ice cubes into a blender and blend. Add 6 tablespoons sugar and 3 tablespoons lime juice; blend again. Pour the mixture into an ice cream freezer and freeze for 25 minutes. You can eat right away or put the sorbet in the freezer for an hour or so for a firmer texture.

Photography: Wikimedia via Creative Commons Attribution-Share Alike 2.0 Generic