Recommended Wine:

A fruity, slightly sweet Gewürztraminer or Johannesburg Riesling mirrors the sweet melon and raspberry tastes in this salad.

Watermelon:

Watermelons are traditionally known for their dark-green exterior and ruby-red flesh, but there is an extraordinary variety of melons available. There are many delicious yellow-fleshed varieties, and the combination of red and yellow melon on a plate is particularly beautiful. I’m especially fond of an heirloom variety called Moon and Stars, which displays a radiant large, yellow oval splash (resembling the moon) and tiny, yellow dots in constellations (the stars) on its green skin. Under the right conditions—a good, warm summer and sandy soil—melons can be grown easily by the home gardener, and many unusual, flavorful melon varieties are available through seed companies. Whole watermelons should always be stored at room temperature after being purchased, while cut melons keep better in the refrigerator. Watermelon seeds are edible, by the way. The Chinese roast and salt them to eat as a snack. I’ve also had them when they’ve been soaked in soy sauce, lightly dusted with hot pepper, and then roasted at 350°F just until crunchy.