P-tooey! Watermelon would be perfect if not for those pesky seeds.

Luckily, Instructables provides a great tutorial on how to remove most (key word: most) of the seeds from your average watermelon. It's easy and quick, with no fancy tools needed.

Or, if you're feeling ca-razy, you could inject your watermelon with a pre-mixed martini (yes, you'll need a syringe - it's a little creepy, but worth it), let it chill for an hour, and indulge in some alcoholic fruit. Just keep it away from the kids.

Fennel is reliable. It's reliable-looking, for one: it sits on a sturdy, bulbous base and boasts welcoming green fronds and, if in the wild, tiny yellow flowers. It also possesses a reliable flavor: it'll welcome you back each time you use it, comfortable, secure, and unwavering in its flavor. And finally, you can rely on fennel for its multipurpose u, as a feature or an accent to your other foods.

Its History

Fennel is a perennial herb that's grown mainly in the Mediterranean and India. First referred to as "marathon" by the ancient Greeks and later used against witchcraft in medieval times, fennel is high in Vitamin C, potassium, and dietary fiber. Fennel's flavor, a distinct liquorice, comes from the anethole compound, which is also found in anise and star anise, which is why one is often mistaken for the other. The one you'll find most often in your local supermarket is known as florence fennel.

Its Uses

Fennel is primarily used either for its "bulb," a tightly-grouped bunch of leaves (large shards are pulled off to be used in soups or salads), its fronds (sprinkled onto salads and entrees as an accent) and as an herb to flavor dishes in its seed form. It is also one of the primary ingredients in absinthe. Even the pollen from fennel's delicate yellow flowers are used in cooking, though they are quite expensive. It is often used as a breath freshener, and is said to have medicinal qualities, used for everything from preventing jaundice to aiding digestion (it can be used as a diuretic) to staunching coughs.

We think of many foods as being nuts, but what are they really? Nuts are seeds, but not all seeds are nuts. Specifically a nut is a dry fruit with usually one, but sometimes two or more seeds. These seeds are contained in a hard wall derived from the ovary and remain unattached to the wall. Seeds can be removed from the fruit, but nuts are compound ovaries which are the seed and fruit combined. Not all nuts are edible, some are just too small, and others can be very bitter. Culinarily we label many seeds as nuts when they are not. Peanuts are actually legumes. Cashews are a "false fruit" that forms off the end of the cashew flower. Many "nuts" such as almonds, pistachios, and coconuts are actually drupes. Drupes are when a fleshy outside layer surrounds a hard walled seed, such as a peach. Pine nuts are coniferous seeds. Macadamias are kernels of seeds. Did you know that macadamia nuts are toxic to dogs?

Nuts are high in protein and fats, but the fats tend to be the type that are actually a healthy part of our diet. Especially those found in almonds and walnuts. Nuts have many other nutritional and dietary benefits; Pine nuts may curb the appetite and Pecans are good for your heart. So don't feel too bad about eating all those nuts during the holidays, just don't go overboard, and enjoy going nuts.

The largest commonly eaten nut is the brazil nut. The 4-5cm nuts grow on one of the largest species of rainforest tree, which reaches about 30–45-m tall and 1–2 m in diameter. The nuts are grown in coconut-like shells that weigh approximately 4.5-lb and contain up to two dozen brazil nuts. The coco de mer, the fruit of a palm tree grown in the Seychelles, is usually considered to be the largest nut in the world. Also grown in a coconut-like shell, the mature fruit can reach up to 65-lbs and contains several seeds, which are also the world's largest.

The rest of the world's largest nuts tend to be of the inedible variety. The world's largest pecan, for example, is located in Brunswick, Missouri and is 7-ft. high. x 12-ft. long, and weighs about 12,000-lbs. The world's largest peanut is in Ashburn, Georgia

Incidentally, the world's largest nutcracker is located in Germany. The device stands about 19 ft high and can crack any nut up to the size of a coconut (which is a drupe, not actually a true nut).

The pumpkins that are the best for carving are not the best pumpkins for eating. They tend to be water, string and rather flavorless, as they are bred to be large and light, with the maximum surface area for carving and the minimum amount of "goop" (as termed by a very young neighbor) inside. All too often pumpkin seeds get tossed out with the rest of the pumpkin innards when a jack o' lantern is being carved out for Halloween and although the rest of the pumpkin isn't that appetizing, the seeds can be a tasty treat.

Pumpkin seeds need to be washed and dried before you start to work with them. Once they are clean, they can be prepared in one of two ways. The first method comes from Simply Recipes and involves boiling the seeds briefly in salted water before toasting them. The second method is much like the one used for the candied pecans I made last week, where the seeds are mixed with egg white and spices before being baked at 375F for about 12 minutes. This is the method used by Heidi at 101 Cookbooks and she provides three different spicing combinations to get you started, although you can use any sweet or spicy combination that strikes your fancy.

Now, I'm usually not one to split hairs, but as I read this AP story about this year's crop of watermelons in Georgia, I found the following sentence a little odd: "Watermelons are often viewed as a fruit, but they technically are a vegetable, related to cucumbers, pumpkins and squash." Last I checked, all of those were fruits. I'm no botanist, but I know that watermelons are the seed-bearing parts of the vines that they grow on. Anyone with more knowledge of the plant kingdom care to weigh in? As for this year's Georgia watermelons, they're supposed to be some of the sweetest ones seen in recent years. Apparently all the recent dry heat has something to do with that.

The papaya is easily one of the prettiest and most eye-catching tropical fruits widely available today. Whenever I have people over for brunch I try to set one out. The limes aren't just there for decoration, either. The acidity of the lime juice compliments the melon-like sweetness of the papaya perfectly. The variety here is likely a Mexican Red papaya, which is much larger than the pear-sized Hawaiian varieties. Some say the latter are more intensely flavored, but for my time and effort, the larger varieties are the way to go. They yield much more meat, are easier to peel and serve and, of course, make for a very impressive presentation. When ripe, a papaya will be mostly yellow on the outside and yield slightly to the touch. Remember, the lime juice is key. Papayas also contain an enzyme called papain, which supposedly settles the stomach and helps all sorts of digestive ailments.

[Photo: Nick Vagnoni]

The Norwegians are building a "doomsday vault" for seeds. Buried deep inside a mountain, deep in the Arctic Circle, scientists say that the seeds will be preserved indefinately at temperatures well below freezing. And, to prevent theft, as well as for safety's sake, "the mountains are patrolled by polar bears," though humans will most likely monitor the facility.

The seed depository is being created to preserve the various species of plants that currently exist on the planet, many of which will disappear with each passing year as selective breeding reduces diversity in favor of commercially popular crops. In theory, these seeds can be used to resurrect species of plants that may disappear in the future. Intriguing as this idea is, one must wonder if there would be a demand for such reconstructed species, or whether they would only be regrown for scientific curiosity. Would it be easier to simply alter existing strains of apples - through selective breeding or gene modification - than to rebuild it from a seed or two? And if it were necessary to rebuild agriculture from the approximately 2 million seeds in the vault as the result of something wiping out global plant life, it seems likely that most of humanity would be wiped out as well. Maybe the Norwegians would still be able to get there, though.