I’ll share How to Tell a Good Watermelon with a few quick, surprising clues that make bringing home the best melon nearly foolproof.

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I still get that little thrill at the market when I spy a promising green melon, and I know you do too, even if you wont admit it. If you’ve ever wondered How To Tell A Good Watermelon, there are weird little tells that separate juicy winners from bland losers, and once you see them you cant unsee them.

I usually tote a whole ripe watermelon, seedless or seeded depending on what you like, and sometimes bring a friend to help lift bigger melons cause they get heavy and awkward. Stick with me, you’ll go home with the best one and maybe feel a bit smug.

Ingredients

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Watery, sweet fruit, mostly carbs and water, vitamin C, small fiber, great for hydration.
A scale helps choose heavier melons, often indicates juiciness not nutrition info.
Sharp knife slices cleanly, safer when you’re careful, makes presentation look nicer.
Sturdy board protects counters, gives stable surface for big awkward melons.
Keeps watermelon chilled, preserves texture and sweetness, helps food safety on hot days.
A buddy can help lift heavy melons, makes grocery runs more fun and easier.
Seeded melons offer tiny edible seeds, seedless are convenient but nutrition similar.

Ingredient Quantities

1 whole ripe watermelon about 8 to 12 pounds, seedless or seeded depending on what you like

Optional: kitchen scale to compare weight between melons at the market

Optional: sharp knife for slicing at home

Optional: sturdy cutting board to slice on when you get home

Optional: cooler or insulated bag to keep it chilled on the way back

Optional: a friend to help lift bigger melons cause they get heavy and awkward

How to Make this

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1. Choose the right size and type: go for a whole ripe watermelon around 8 to 12 pounds, seeded or seedless depending on what you like, that size is easy to carry and usually sweeter.

2. Look for the field spot: turn the melon over and find the creamy yellow spot where it sat on the ground, the deeper the yellow the longer it ripened and usually sweeter.

3. Check the skin: pick a watermelon with a dull, matte finish not shiny, and avoid cuts, soft spots or bruises — those are signs of overripe or damaged fruit.

4. Examine shape and markings: a uniform shape (round or oblong) means even ripening, and brownish web-like scars or sugar spots often mean bees touched the blossom and it got sweeter.

5. Tap it: thump the melon with your knuckles, a ripe one gives a deep hollow sound, a flat sound usually means underripe or watery, this takes practice but trust your ears.

6. Feel the weight: pick it up or use a kitchen scale if you have one, a ripe watermelon should feel heavy for its size because of the water and sugar content.

7. Check the stem or tail: a dried brown tail usually means the melon ripened more on the vine; if the stem is green it might have been picked too early.

8. Compare melons: when you got a few candidates, compare weight, field spot and sound side by side to pick the best; ask the seller if needed, they usually know.

9. Bring it home and slice: use a sharp knife on a sturdy cutting board, cut off a small piece first to taste — if it’s not sweet you can return it or use it chilled in salads.

10. Keep it cold and handle safely: put the watermelon in a cooler or insulated bag for the ride home, and if it’s big ask a friend to help lift it cause they get heavy and awkward.

Equipment Needed

1. Large sharp chef’s knife, for slicing off ends and cutting the melon into wedges
2. Paring knife, for trimming the rind or cutting small pieces
3. Sturdy, roomy cutting board, big enough for the whole watermelon dont let it slip
4. Kitchen scale (optional), to compare weights at the market
5. Cooler or insulated bag, to keep the melon chilled on the ride home
6. Large bowl, to hold cubed or scooped watermelon
7. Melon baller or large spoon, if you want nice round balls or to scoop quickly
8. Kitchen towel or non slip mat, to steady the board and help you grip the melon

FAQ

1 whole ripe watermelon about 8 to 12 pounds, seedless or seeded depending on what you like

Optional: kitchen scale to compare weight between melons at the market

Optional: sharp knife for slicing at home

Optional: sturdy cutting board to slice on when you get home

Optional: cooler or insulated bag to keep it chilled on the way back

Optional: a friend to help lift bigger melons cause they get heavy and awkward

Q: How do I tell if a watermelon is ripe? A: Look for a creamy yellow field spot, a dull deep green rind, heavy weight for its size, and a hollow, low thump when tapped.

Q: Is seedless watermelon less sweet than seeded? A: Not necessarily. Seeded vs seedless is mostly about convenience. Sweetness depends on ripeness and the variety, not just seeds.

Q: Can a watermelon ripen after picking? A: No. Watermelons don't really ripen once harvested. Buy one that's already ripe or it won't get much sweeter at home.

Q: How long will a whole watermelon last? A: Whole at room temp can last about a week or sometimes two depending on temperature. Once cut, keep it refrigerated and eat within 3 to 5 days.

Q: What's the easiest test at the store if I can't lift many melons? A: Use the tap test and check the field spot and rind. If it ticks those boxes, it's probably a good pick even if you can't compare weights.

Q: Any quick signs to avoid? A: Yes. Avoid melons with soft spots, big bruises, leaking juice, or mold. Also skip ones with pale field spots or glossy skin.

How To Pick A Watermelon Recipe Substitutions and Variations

1 whole ripe watermelon about 8 to 12 pounds: substitute with pre cut watermelon from the produce case if you dont want to lug a whole melon, or grab a mini icebox watermelon for one or two people, or swap for a cantaloupe or honeydew for similar sweetness but smaller fruit.
Optional: kitchen scale: use the store’s produce scale, just heft two melons side by side and pick the heavier, or use a luggage scale at home to compare weights.
Optional: sharp knife: use a long serrated bread knife, a cleaver, or your biggest chef’s or santoku knife, just make sure its sharp and steady when cutting.
Optional: cooler or insulated bag: use a reusable grocery tote with frozen water bottles or ice packs, or an insulated lunch box or soft cooler bag to keep the melon chilled on the trip home.

Pro Tips

– When choosing between a few melons grab the heaviest one, heavier usually means juicier. If you cant lift them ask someone to help or roll them to compare density.

– Check the field spot not just the shine, creamy yellow is good while pale/white means it was picked too early. Dont get fooled by dirt or stickers that can hide a bad spot.

– Use the knuckle thump, not your fingertips, and listen for a deep hollow sound. Its not perfect but after a few tries youll start to tell the good ones.

– Keep it cold going home in a cooler and bring help for big melons cause they get awkward. When you slice it open cut a small wedge first to test sweetness, if its bland toss it into salads or juice instead.

How To Pick A Watermelon Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’ll share How to Tell a Good Watermelon with a few quick, surprising clues that make bringing home the best melon nearly foolproof.

Servings

servings

Calories

kcal

Equipment: 1. Large sharp chef’s knife, for slicing off ends and cutting the melon into wedges
2. Paring knife, for trimming the rind or cutting small pieces
3. Sturdy, roomy cutting board, big enough for the whole watermelon dont let it slip
4. Kitchen scale (optional), to compare weights at the market
5. Cooler or insulated bag, to keep the melon chilled on the ride home
6. Large bowl, to hold cubed or scooped watermelon
7. Melon baller or large spoon, if you want nice round balls or to scoop quickly
8. Kitchen towel or non slip mat, to steady the board and help you grip the melon

Ingredients

1 whole ripe watermelon about 8 to 12 pounds, seedless or seeded depending on what you like
Optional: kitchen scale to compare weight between melons at the market
Optional: sharp knife for slicing at home
Optional: sturdy cutting board to slice on when you get home
Optional: cooler or insulated bag to keep it chilled on the way back
Optional: a friend to help lift bigger melons cause they get heavy and awkward

Directions

Choose the right size and type: go for a whole ripe watermelon around 8 to 12 pounds, seeded or seedless depending on what you like, that size is easy to carry and usually sweeter.
Look for the field spot: turn the melon over and find the creamy yellow spot where it sat on the ground, the deeper the yellow the longer it ripened and usually sweeter.
Check the skin: pick a watermelon with a dull, matte finish not shiny, and avoid cuts, soft spots or bruises — those are signs of overripe or damaged fruit.
Examine shape and markings: a uniform shape (round or oblong) means even ripening, and brownish web-like scars or sugar spots often mean bees touched the blossom and it got sweeter.
Tap it: thump the melon with your knuckles, a ripe one gives a deep hollow sound, a flat sound usually means underripe or watery, this takes practice but trust your ears.
Feel the weight: pick it up or use a kitchen scale if you have one, a ripe watermelon should feel heavy for its size because of the water and sugar content.
Check the stem or tail: a dried brown tail usually means the melon ripened more on the vine; if the stem is green it might have been picked too early.
Compare melons: when you got a few candidates, compare weight, field spot and sound side by side to pick the best; ask the seller if needed, they usually know.
Bring it home and slice: use a sharp knife on a sturdy cutting board, cut off a small piece first to taste — if it’s not sweet you can return it or use it chilled in salads.
Keep it cold and handle safely: put the watermelon in a cooler or insulated bag for the ride home, and if it’s big ask a friend to help lift it cause they get heavy and awkward.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.