When it’s sweltering outside –– the kind of heat that turns your steering wheel into a branding iron –– a cold, juicy slice of watermelon can hit the spot. That is, unless you picked a bad one.
So, how do you choose the right watermelon? According to the food experts at Simply Recipes, there’s more to it than just knocking on it and hoping for the best.
Flip your watermelon over and look for the part where it sat on the ground. A ripe melon will have a buttery yellow or creamy field spot. If it’s white or pale green, it likely hasn’t had enough time to ripen in the sun.
Those coarse, brown lines running along the skin? That’s called “webbing,” and it’s actually a great sign. It usually means the watermelon has been well-pollinated, which translates to more sweetness inside.
This seems obvious, but not all blemishes are created equal. A little surface scratching is fine, but avoid melons with deep cuts, dents, or bruises. If it looks like it had a rough ride to the store, it probably tastes like it too.
Timing is everything. April through September is peak watermelon season, with the best-tasting melons arriving in stores and markets. Buy outside that window, and you’re basically playing fruit roulette.
Ah yes—the age-old tradition of slapping watermelons like you’re interrogating them. The theory is that a ripe melon sounds hollow and dull, while an unripe one gives off a high-pitched ping. But let’s be real: unless you’re a melon whisperer, this method is more art than science.
Still, it’s kind of fun. And if nothing else, it kinda looks like you know what you’re doing.
