Puree seedless watermelon (about 92 percent water) in a blender with a handful of fresh mint leaves. Pour into popsicle molds, and freeze.
Split and pit a peach (about 88 percent water). Place cut sides down on a well-oiled grill, and cook 2 minutes or until grill marks form. Turn peach halves over, and cover grill. Cook 3 more minutes or until softened. Top with a splash of balsamic vinegar, and serve with fat-free sour cream.
Chop, then muddle one-third of a peeled cucumber (about 96 percent water) in a highball glass. Top with lime-flavored seltzer and a spritz of lime juice. Garnish with cucumber slices.