There’s nothing better than biting into a sweet, juicy watermelon—but picking the right one can be tricky. Here’s how to choose the best every time:
Sugar Spot: Look for a small, dry, golden-brown patch. It shows sugar leakage—meaning it’s sweet. Avoid wet or moldy spots.
Uniform Color: Ripe melons have a deep green, matte rind. Uneven or shiny ones are likely underripe.
Heavy for Size: Pick up several of similar size. The heavier one is juicier—it’s packed with water.
Tap Test: Knock on it. A deep, hollow “plunk” means ripe. A dull or flat sound means unripe or overripe.
Field Spot: This is the lighter area on one side. Creamy yellow or buttery gold = ripe. White or pale = underripe.
Rind Condition: It should be firm and smooth. Avoid melons with cracks, soft spots, or sunken areas.
Bonus Tips: Choose symmetrical shapes. A dry, brown tail = ripe; green tail = picked too early. Chill in the fridge before eating for peak flavor.
