Before cutting, thoroughly wash and dry outside of melon.

1. Cut melon into 8 mini wedges. Place on platter and garnish with fresh mint and orange slices. Mini wedges can be
   cut in half and used to garnish beverages, salads, or desserts.



2. Watermelon juice is refreshing and nutritious. Cut flesh from Bambino watermelon into 1x1-inch pieces. Place into blender container; blend until pureed. Strain juice. Serve chilled. 2 cups of cut-up watermelon will yield 1 cup strained juice. 75 calories, 34% daily value Vitamin C.



3. Bambino watermelons are the perfect size for watermelon bowls. Scoop watermelon flesh from shell. Rinse empty shell and pat dry. Use as a serving bowl for fruit or vegetable dips, salsas or fruit salads.



4. Watermelon and fruit skewer centerpiece. Slice ½ of watermelon into ½ -inch slices. Using a small flower cookie cutter, cut shapes from slice. Place on skewer with fresh mint or lemon balm leaves to make a melon flower. Scoop watermelon balls from remaining half of watermelon. Add watermelon balls to flower skewers along with cantaloupe balls, strawberries and pineapple pieces. Rinse empty shell and pat dry. Invert watermelon shell onto large plate. Stick fruit skewers firmly into inverted shell. Refrigerate until ready to serve. Serve skewers with creamy fruit dip.



5. Frozen watermelon cubes can add color and flavor to seasonal beverages. Cut watermelon flesh into 1-inch cubes. Place in single layer in 8x8-inch pan. Place waxed paper over watermelon and add a second layer; cover pan with plastic wrap. Freeze for 1 hour or up to 1 week. Add with ice to water, lemonade, iced tea, fruit sangria or other beverages.