What's in Season

Top of the list:

Watermelons

Other items in season:

Cantaloupes

Heirloom tomatoes

Peaches

Nectarines

Corn

Asian long beans

Opo

Chard

Potatoes

Strawberries

Tips for selecting, storing and preparing watermelons:

Look for melons that are heavy for their size, with a pretty smooth rind which is not too shiny or too dull.

One side of the melon should be distinct in color, displaying a yellowish or creamy tone. This is the underbelly, the place that was resting on the ground during ripening. If the fruit does not have this marking, it may have been harvested prematurely.

If you choose to eat the rind, it is highly suggested that you purchase organic watermelon.

Grilled watermelon

and halibut skewers

Ingredients:

1 cup watermelon juice

1/2 cup Thai sweet chili sauce*

1/4 cup lime juice

2 tablespoons sugar

About 1-1/4 pounds seedless watermelon

1-1/4 pounds boned and skinned halibut

Salt to taste

Instructions:

In a 1-1/2- to 2-quart pan, bring watermelon juice, chili sauce, lime juice, and sugar to a boil; stir often until reduced to 3/4 cup, about 15 minutes.

Meanwhile, cut and discard rind from watermelon. Cut fruit into 1-inch cubes.

Rinse halibut and pat dry; cut into 1-inch squares. Thread halibut and watermelon alternately onto 6 metal skewers.

Lay skewers on a lightly oiled barbecue grill over a solid bed of very hot coals or a gas grill on high; close lid on gas grill. Brush frequently with watermelon juice mixture and turn as needed to cook evenly until fish is opaque but still moist-looking in center (cut to test), about 8 minutes. Push watermelon and swordfish chunks from skewers onto plates. Add salt to taste. Serves 6.

*Thai sweet chili sauce is sold in some well-stocked supermarkets and in Asian food markets. If it’s unavailable, increase watermelon juice to 1-1/2 cups and sugar to 3 tablespoons; add 1 tablespoon minced fresh ginger and 1/2 teaspoon hot chili flakes to watermelon juice mixture and reduce to 3/4 cup as directed.

What’s in Season is provided by the College of San Mateo Farmers’ Market, which operates year-round, rain or shine, on Wednesdays and Saturdays from 9 a.m. to 1 p.m. at the College of San Mateo, 1700 West Hillsdale Blvd. The market is operated by the Pacific Coast Farmers’ Market Association. For more information, or to find other farmers’ markets in the area, visit www.pcfma.com or call (800) 949-FARM.