With May quickly turning to June, summer fruits have begun to arrive at the local supermarket: cherries, strawberries, plums and apricots. And, of course, the quintessential summer fruit, watermelon.

Indeed, this morning I was lucky enough to pick up my first watermelon of the season, a Crimson Sweet, marbled green and blockily round. In truth, I am a watermelon junky. And while I would normally write off my addiction on the grounds of nutrition (ounce for ounce, watermelon is one of nature’s most healthful fruits, stocked with vitamins [A, C, B6], minerals [thiamin, potassium, magnesium] and antioxidants [carotenoid, lycopene]), those benefits come best in moderation, and I must admit I’m more likely to finish an entire melon in one sitting than to stick with some measly FDA apportioned serving size. One perfect bite, juicy, crunchy, sugar sweet and vibrantly red, and I can’t stop.