Saying goodbye to summertime and all of its' sweet offerings is never easy. Labor day is near and back-to-school preparations are in full swing. Outdoor pools promise to close in a few days, while piles of freshly picked corn are shrinking fast. Towers of boxed summer blueberries at irresistible prices are no more. I'm so glad I loaded up my shopping cart with an absurd number of boxes of organic blueberries at Trader Joes in late July. I can hardly close my freezer door, but my mornings are merrier when this seasonal favorite shows up in my oatmeal bowl, on salads and in the blender when a craving for 'nice' cream hits.

Good to see whole watermelons are still available in the produce aisle. I realize that pre-cut watermelon to-go has become an almost year round commodity in markets. However it just can't compare to selecting a melon, smelling it, knocking on it to check for ripeness and lowering that baby into my shopping cart.

I love to blend fresh watermelon in a high performance blender and pour it into a glass with some fresh basil. Cutting it up with a squeeze of lime and a sprinkle of lime zest is most refreshing. Sometimes a special recipe comes along that captures a season in one bite. That is surely the case with this sweet, tangy Watermelon Salsa.

Served with tortilla chips, over a salad, a main dish or just as a side dish, this flavor of cool summer days is worth preserving as long as supplies last!

Watermelon Salsa

3 cups watermelon, diced
1 ½ cups cucumber, peeled and diced
2 jalapeno peppers, seeded and minced
½ cup of red onion, chopped
¼ cup fresh mint, finely chopped
¼ cup fresh cilantro, finely chopped
¼ cup freshly-squeezed lime juice
¼ teaspoon coarse salt

Combine watermelon, cucumber, onion, jalapeno, herbs and lime juice in a bowl. Add salt. Chill well before serving.