Toss together the watermelon and grapefruit juice in a large bowl. Season with salt.
In a small skillet, heat the oil over medium-high heat. Add the rosemary sprig and sauté until crisp, about 30 seconds. Drain on paper towel. Reserve the oil.
In a small bowl, mix the yogurt and honey. Spread the yogurt mixture onto a serving platter. Top with watermelon and drizzle with the reserved oil.
Crumble the fried rosemary leaves over the watermelon and sprinkle with crushed red pepper flakes, poppy seeds, and mint leaves if using. Serve immediately. Enjoy!
Notes
Choose a watermelon that feels heavy for its size.
The best watermelons are average-sized. Don’t go for too small or too big, but just right.
Look for a creamy-yellow or orange-yellow field spot (field spot is the area where the watermelon rested on the ground). Avoid the white field spot.
The webbing of a watermelon indicates the number of times that bees touched the flower. The more pollination, the sweeter the watermelon is.
The boy watermelons are more watery, while the girl watermelons are sweeter. The ‘boy’ watermelons are taller and more elongated, while the “girl” watermelons are more round and stout.
Go for the watermelons that have dried tails for the best taste. A green tail indicates that it was picked too soon and will not taste as good.
Nutrition information is approximate and meant as a guideline only.