Ripe & Ready: Quick Tips For Picking The Perfect Watermelon

Picking the perfect watermelon to buy can be tricky. It may look acceptable to the untrained eye, but get it home, and it’s tasteless or, worse yet, has a rancid bite.

Here are a few things to look for to help improve your odds of selecting a good one:

• Look for the tell-tale “ripe spot” or “ground spot.” It will be on the bottom of the melon and be a light yellow or creamy color.
  • This spot develops as the melon grows on the soil. If the spot is greenish or white, it’s not ripe yet.
  • Watermelons don’t continue to ripen once they’ve been picked, so this is an important clue to watch for.
• The outside rind is firm and hard, blemish free. It’s also a deep green and dull in color (not a light or bright green). No cuts, no bruises.
  • If you find some soft spots, that’s a sign it’s starting to turn bad.
  • A uniform color is a positive sign, indicating that the melon ripened evenly.
• Choose one that is symmetrical in shape—a nice oval or round shape. Not unevenly heavy or full on one end and thin on the other.
  • This indicates that it ripened evenly, which promises consistent sweetness throughout.
• You want it good and heavy—over 90% is water. The heavier the watermelon, the juicier it is likely to be.
  • If it’s light, it could be an indicator of being dry and lacking in flavor.
• The Tap Test: Rap it lightly with your knuckles. If it sounds dull or flat, it’s likely unripe.
  • If it produces a resounding, robust “thud” that resonates through the fruit, this indicates ripeness and juiciness.
• Does size matter? Larger melons tend to have a higher water content.
  • This typically results in a juicier product.

Practical Pointers For Your Sweet Slice

Few things are as satisfying as biting into a perfectly ripe, sweet watermelon on a hot summer day. Before you sink your teeth into the lusciousness of its juicy red flesh, it’s essential to give the outside a thorough wash, then pack and store it properly to ensure it’s the best it can be and ready to enjoy over the next few days.

• Once you bring the melon home, scrub it down with soap and water (and a healthy splash of vinegar if you like). If you don’t, you’ll drag the surface germs down into the fruit as you slice it with a knife.
  • Here are some Produce Wash Recipes that will work well too.
  • Use a dishcloth or vegetable brush to lift any surface grime.
  • Pat it dry before cutting.
• Before eating, keep it chilled in the refrigerator for about 12 hours, depending on size.
  • This will chill it quite nicely, which helps intensify the fruit’s natural sweetness and firm up its texture.
• Cut it up right before you plan on consuming it, wrap whatever is leftover, and refrigerate.
  • If kept airtight and wrapped well, it will last in the fridge for several days (usually around five days, seven if you’re lucky).
  • If there’s no way you’ll eat it all in time, consider cutting it into cubes (or scooped balls) and freezing them. These are ideal for smoothies, purees, sorbets, blender drinks, or even ice cubes in refreshing summer drinks.
• Here’s a tip for an easy way to cut the rind off a whole melon: “Wobbly watermelons and other melons are easier to peel when you remove both ends and stand the fruits on a flat surface. Carefully run your knife down the side of the melon to remove the rind, and then slice into wedges.” source: Martha Stewart.
• Did you know you can use the entire fruit, including the rind? The rind can be pickled and used in chutneys. See below for a few ideas.

Watermelon is one of those perfect foods–it’s healthy, contains no fat or cholesterol, yet it’s delicious and will even pass as dessert (how many foods can accomplish that!).

Watermelon Carving How-To & Inspo

There’s no more fantastic online resource than watermelon.org; their design ideas are amazing! You’ll find pictures and instructions for making all kinds of carvings. Here’s a sample of what you’ll find:

Plus a whole bunch more! Also, check out the other categories for recipes, garnish ideas, and more good stuff.

Here are some of the tips they share for carving:

• Have the melon at room temperature before carving, since the cuts will be easier. Refrigerate immediately after.
• Make a flat base on the melon by cutting a small, thin piece from the bottom (this makes it more stable when carving).
• Use a waterproof marker or sharp pencil to mark the design before cutting.
• A sharp knife with a pointed tip makes cutting easier and cleaner.
• Wear a new pair of gardening gloves with gripper palms when cutting; this gives you a better grip.
• Use round toothpicks or skewers rather than flat toothpicks when attaching cut pieces—they’re more stable.

Popular Flavor Pairings

While watermelon is delightful on its own, you can elevate its taste with a few simple additions:

• Sprinkle a dash of lime juice for a tangy twist.
• Add a sprinkle of salt to enhance its natural sweetness.
• Enjoy it with a scoop of vanilla ice cream for a delightful contrast of flavors.

When it comes to pairing with other foods, it’s very versatile.

Its natural sweetness acts as the perfect base, blending seamlessly with a variety of ingredients to create flavor combinations that are just right.

In other words, watermelon does a lovely job of enhancing and complementing the flavors of other foods it’s paired with. Here are some popular pairings with quick recipe notes to try:

Recipes & Treats

Here’s just a quick sample of what types of things you can make with watermelon. I’ve included popsicles, sorbet, beverages, salads, and even pickled rinds! I’ve also added a vintage pickle recipe at the bottom from an old cookbook from my personal collection, but you’ll need a whopping 16 cups of pieces to make that batch of pickles.

Directions: Click on images to visit the project page; a new browser tab will open & save your spot here

Vintage Pickles Recipe

This is from a well-worn, loose page of an old cookbook. Unknown source.

Ingredients:

16 cups watermelon pieces
8 cups granulated sugar
4 cups white vinegar
4 cups water
1 cup salt
Cold water
2 TBS whole cloves
3 cinnamon sticks
2 pieces ginger root
1 lemon, thinly sliced

Directions:

• Cut watermelon into 1″ pieces (use the firm light pink flesh).
• Dissolve salt thoroughly in 8 cups cold water, pour over melon pieces–add more water if needed to cover. Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain.
• Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer for 10 minutes.
• Add fruit and simmer until clear; remove spice bag. Add boiling water to the syrup if it becomes too thick before the melon pieces are clear.
• Pack, boiling hot, into hot sterilized jars, leaving 1/8-inch head space; seal.

Yield: Makes 6-8 oz jars