I confess to being a watermelon nut, loving almost any watermelon set before me, whether seeded or unseeded, red or yellow, in cubes or crisp slices, carved into a swan or a dragon–I love it. But I readily admit that not all watermelons are created equal, and they can be hit or miss. You may have a slice of something lusciously crisp and sweet to nibble on as its juice runs down your chin, or you may find yourself with a watermelon that is good but a bit bland. Some might rush to sprinkle sugar on these unfortunate specimens, but I say, use fresh limes! Limes, as in 10 for $1.00 limes. Fresh lime juice and watermelon is a marriage made, if not in heaven, right here on earth. I first heard about this combination in a book called the “Three Bowl Cookbook,” written by Zen monks. The tangy lime juice will goose the most phlegmatic watermelon wedge. Even better, cut up the watermelon, squeeze on a fresh lime or two, and add a small box of fresh blueberries. Then go wild and sprinkle with chopped fresh mint. A baby bear could not be happier with his porridge than I am with a bowl of watermelon, blueberries, and lime. The 10 for a dollar limes can be found most reliably at a Hispanic grocery store. Confession: I don’t always have blueberries, so sometimes it’s just me, the watermelon, and the lime, and that works just fine!