Another summertime pleasure of mine is the "Scopatizzo Barese" cucumber, native to the area of southern Italy I live in. It's kind of like a cucumber and kind of like a melon. In fact, its scientific name is Cucumis Melo, or cucumber melon. Imagine a cucumber, but slightly sweeter, more compact and crunchier.
It has a furry skin that you can peel off, but many people just wash it to minimize the fuzz and then eat the whole thing. I don't mind eating the skin, but I draw the line at the seeds. There are more of them and they are larger than your average cucumber seed.
Prepare it the same way you would a cucumber. It is so cool and refreshing that I think cooking it would be a pity. My favorite recipe is to simply eliminate the seeds, peel and chop it and serve either alone or with fresh, chopped tomatoes, dressed with a pinch of salt and some extra-virgin olive oil.
The taste of summer!