A good way to celebrate National Watermelon Day on Friday, Aug. 3, is by having watermelon meals, plus snacks. Did you know that watermelon is 92 percent water, the most-consumed melon in the United States and a cousin to cucumbers, pumpkins and squash?

Start with watermelon sandwiches for lunch and snapper with watermelon for dinner, followed by a watermelon cupcake. For more recipes like these, visit freshfromflorida.com.

Fried Florida Snapper with Watermelon and Sweet Chili

14 oz. Florida snapper, skin removed and cut into bite-sized pieces, or substitute grouper, amberjack, etc.

2 cups Florida seedless watermelon, cut into bite-sized pieces

1/4 cup Florida carrot, shredded fine

2 cups all-purpose flour

1 cup milk

2 eggs

2 cups Panko

1 bunch green onions, washed and sliced

1/4 cup fresh mint, chopped fine

1/2 cup sweet-spicy chili sauce of your choice plus more if desired

Sea salt and fresh ground pepper, to taste

Preheat oiled fryer to 350 degrees. Use 3 mixing bowls for next step.

Bowl 1: Add flour and salt and pepper to taste.

Bowl 2: Combine and mix milk, eggs and salt and pepper to taste.

Bowl 3: Breadcrumbs and salt and pepper to taste.

Dredge snapper bites in flour to coat (shake off excess flour). Add thoroughly coated snapper bites to the egg mixture (handfuls at a time). Drain excess with slotted spoon. Add evenly coated snapper bites to the bread crumbs (shake off excess bread crumbs). Continue until all snapper bites have been breaded.

Carefully add the coated snapper to the fryer basket. Cook for 2-3 minutes or until golden brown and completely cooked inside. Remove from oil and drain.

Place snapper bites into another large mixing bowl. Add green onions, mint, watermelon, carrot, and sweet chili sauce, lightly tossing to coat. Serve with additional sweet chili sauce.

Open Face Watermelon Sandwiches

1/4 medium-sized Florida watermelon, seeds and rind removed

1 handful fresh mint leaves, chopped

8 oz. goat cheese

1/2 loaf crusty bread, sliced thin

Olive oil

Sea salt and fresh ground pepper, to taste

Crumble chilled goat cheese into a small bowl. Lightly mix cheese and chopped mint. Taste for seasoning and adjust with salt and pepper.

Cut bread into 8 small slices and drizzle with olive oil. Toast bread slices until golden brown and crispy on top. Let bread cool slightly.

Spread cheese mixture on the top of each slice of bread. Cut watermelon slices into fun shapes and layer watermelon on top of the cheese. Lightly season the top of the sandwiches with salt and pepper. Serve at room temperature.

Florida Watermelon Cupcake

1 large Florida watermelon

12 oz. cream cheese frosting, store bought or homemade

Zest of 1 lemon

Decorative sprinkles

Prepare the watermelon by slicing it in half and cutting away the rind with a sharp knife. Slice the watermelon into desired thickness. Use your favorite mold or cookie cutter to cut out desired amount of “cupcakes.” Top each cupcake with frosting, lemon zest, and decorative sprinkles. Serve immediately.