Watermelon comes in all forms in these invigorating recipes. Whether you're sipping it in a refreshing cocktail, beverage or soup or enjoying the crunch from a refreshing salsa, popsicle or salad, you'll find unexpected ways to enjoy this fruit throughout the summer.

When choosing between buying with rind or paying for the convenience of pre-cut fruit, use this guide: In general, removing the rind will reduce about 40 percent to 50 percent of the weight. So when figuring out the price differential, if pre-cut is about double the price, it would be about comparable. (Don't expect that to be the case; in most markets, pre-cut is about four times as expensive.)

Chris Hunt/Staff (ENLARGE)

Watermellon feta and olive salad

Chris Hunt/Staff (ENLARGE)

Watermellon gazpacho

RELATED Watermelon: Juicy, sweet and cold symbol of summer  Watermellon recipes

When making watermelon puree, figure about 1 cup seeded chunks for every 4 to 6 ounces liquid needed.

Watermelon Gazpacho

4-6 servings
Hands on: 20 minutes
Total time: 20 minutes, plus 1 hour or more to chill

This version of gazpacho gets a lighter touch by using watermelon instead of tomatoes. Serve with a dollop of crème fraîche, yogurt or sour cream, if desired.

6 cups chopped seeded watermelon, juice reserved
1 cup cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 jalapeño, seeded and diced
1 rib celery, diced
1/2 small red onion, finely diced
1/4 cup finely chopped fresh mint
1/4 cup finely chopped Italian parsley
2 tablespoons plus 1 teaspoon lime juice
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper

Puree the watermelon and reserved juice in blender or food processor until smooth. Set aside.

In a large bowl, toss the cucumber, bell peppers, jalepeño, celery, onion, mint, parsley, lime juice, vinegar and salt and pepper to taste. Pour the watermelon puree over the vegetables, cover and refrigerate until well-chilled, at least 1 hour.

Taste and adjust seasonings.

— Adapted from "Cooking From the Hip"

by Cat Cora (Houghton Mifflin, $30)

Per serving (based on 4): 121 calories (percent of calories from fat, 9), 3 grams protein, 25 grams carbohydrates, 3 grams fiber, 1 gram fat (trace saturated), no cholesterol, 255 milligrams sodium.

Watermelon Popsicles

8 servings
Hands on: 15 minutes
Total time: 15 minutes, plus 3 or more hours freezing time

This mixture can also become sorbet. Prepare as directed, but do not add the chocolate chips. Chill, and then freeze in your ice cream maker according to manufacturer's instructions. During the last minute of churning, add the chips.

Adding a little vodka prevents the sorbet from getting too icy.

3 cups watermelon juice, divided
1/2 cup granulated sugar
Big pinch of salt
1 tablespoon freshly squeezed lime juice
1 tablespoon vodka, optional
1 to 2 tablespoons mini-semisweet chocolate chips

In a small saucepan, heat about 1/2 cup of the watermelon juice with the sugar and salt, stirring until the sugar dissolves. Remove from heat and cool slightly. Stir the sugared syrup into the remaining watermelon juice. Add the lime juice, vodka and chocolate chips. Pour into popsicle molds and freeze until very firm.

— Adapted from "The Perfect Scoop" by David Lebovitz

(Ten Speed Press, $24.95)

Per serving: 81 calories (percent of calories from fat, 7), trace protein, 18 grams carbohydrates, trace fiber, 1 gram fat (no saturated), no cholesterol, 18 milligrams sodium.

Watermelon-Strawberry Salsa

4 servings
Hands on: 15 minutes
Total time: 15 minutes, plus 1 hour refrigeration

For a great combination, serve salsa over grilled chicken or fish.

1 cup finely chopped seedless watermelon
3/4 cup finely chopped strawberries
1/2 cup diced red onion
2 tablespoons diced and seeded jalapeño pepper
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon granulated sugar

In bowl, gently combine watermelon, strawberries, red onion, jalapeño, olive oil, lime juice and sugar. Let stand about 1 hour to blend flavors.

— Adapted from the National Watermelon Promotion Board

Per serving: 94 calories (percent of calories from fat, 65), 1 gram protein, 8 grams carbohydrates, 1 gram fiber, 7 grams fat (1 gram saturated), no cholesterol, 2 milligrams sodium.

Watermelon, Black Olive and Feta Salad

4 servings
Hands on: 10 minutes
Total time: 10 minutes

More than 10 years ago, Rozanne Gold paired watermelon with feta in her book "Recipes 1-2-3," which revolutionized the concept of using watermelon with savory ingredients. You can also use 4 cups cubed watermelon.

16 thin slices from a wedge of watermelon, seeds removed (about 1 pound with the rind removed, 1 1/2 pounds with rind)
2 ounces (about 3 tablespoons) crumbled or cubed feta cheese
8 oil-cured black olives or 16 niçoise olives, pitted and thinly sliced
2 tablespoons julienned fresh basil
Freshly ground black pepper
1 tablespoon extra-virgin olive oil, optional

On individual plates or in a bowl, decoratively layer slices of watermelon. Top with feta, olives and basil. Sprinkle with pepper and drizzle with olive oil. Serve immediately.

Per serving: 89 calories (percent of calories from fat, 50), 3 grams protein, 8 grams carbohydrates, 1 gram fiber, 5 grams fat (2 grams saturated), 13 milligrams cholesterol, 258 milligrams sodium.

Savory Watermelon and Pineapple Salad

4 servings
Hands on: 15 minutes
Total time: 15 minutes

The interplay of watermelon with the firmer-textured pineapple creates a light and savory complement to any meal. Its refreshing flavor is a great counterpoint to a spicy dish. Not an oregano fan? Substitute Italian parsley or mint.

1 1/2 cups large watermelon chunks, seeded
1 1/2 cups large pineapple chunks
3 tablespoons red onion, thinly sliced
1 tablespoon chopped fresh oregano
3 tablespoons lime juice or to taste
1 tablespoon red wine vinegar
Salt and freshly ground black pepper

In bowl, gently combine watermelon, pineapple, red onion, oregano, lime juice and vinegar. Season with salt and pepper. Add more lime juice and vinegar, if desired.

— Adapted from "Big Flavors of the Hot Sun"

by Chris Schlesinger and John Willoughby (Morrow, $27.50)

Per serving: 62 calories (percent of calories from fat, 5), 1 gram protein, 14 grams carbohydrates, 1 gram fiber, trace fat (no saturated), no cholesterol, 2 milligrams sodium.

Pink Drink

2 servings
Hands on: 10 minutes
Total time: 10 minutes

This taste of the islands is a refreshing summer drink and an unexpected way to use watermelon.

3 ounces watermelon puree (about 1/2 cup seeded and cubed melon)
Freshly squeezed juice of 1/2 lime
1 ounce vodka
1 ounce Cointreau
1 ounce pineapple juice
2 orange slices, for garnish, optional

Fill a cocktail shaker with ice. Add the watermelon puree, lime juice, vodka, Cointreau and pineapple juice. Shake several times to blend. Strain into martini glasses and garnish with orange slices.

— Adapted from "Caribbean Cocktails"

by Jennifer Trainer Thompson (Ten Speed Press, $15.95)

Per serving: 99 calories (percent of calories from fat, 4), trace protein, 9 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.

Watermelon-Strawberry Smoothie

1 serving
Hands on: 5 minutes
Total time: 5 minutes

Have the ingredients very cold before making. If necessary, add an ice cube during blending to chill.

1 cup chopped seeded watermelon
1 cup coarsely chopped hulled strawberries
1/4 cup nonfat vanilla yogurt

In a blender, combine watermelon, strawberries and yogurt and process until smooth.

Per serving: 145 calories (percent of calories from fat, 7), 5 grams protein, 31 grams carbohydrates, 4 grams fiber, 1 gram fat (trace saturated), 1 milligram cholesterol, 43 milligrams sodium.