Watermelons

What to look for when buying a watermelon

Look for a watermelon that:

  • Has a yellow or cream-colored underside or “ground spot”
  • Feels heavy for its size
  • Is firm and uniformly shaped without bumps, major bruises, or cuts
  • Has a dull rind with little contrast between the stripes on top of the melon
  • Is locally grown

The “ground spot” on a watermelon is the spot where it rested on the ground in the field. The darker or more intense that yellow or creamy-colored ground spot is, the longer it has been on the vine and the sweeter the watermelon should be. A white ground spot or a shiny rind indicates that the watermelon is not ripe. A watermelon does not continue to ripen after it is harvested. Locally grown watermelons, therefore, are more likely to be riper than watermelons that have been shipped in from a distant locale.

As long as it does not have mold, cuts, bruising, or other evidence of spoilage, a watermelon does not need to perfectly meet all the criteria above to be edible or usable in a recipe. The closer it is to meeting these guidelines, however, the higher its quality will be.

Notes

Some people look for a cluster of tiny holes on the melon because they believe this means the bees found a sweet one. Others like to thump watermelons to assess ripeness; many say it should make a hollow sound, but advice is mixed as to what “hollow” actually sounds like. A heavy feel plus the condition and appearance of the rind really should be enough to help you find a good watermelon.

Allow approximately one cup of watermelon per person served.

After You Get Your Watermelon Home

Use fresh watermelon within a few days or freeze it for future use.

For best flavor, store your watermelon at 50 to 60 degrees F. A basement works great for this. If you want to serve an uncut watermelon cool, you can refrigerate it at 41 degrees for up to 24 hours before serving.

Do not store cut watermelon, however, at room temperature. Wrap cut watermelon and watermelon pieces in plastic wrap, refrigerate, and use by the following day for best flavor. Watermelons can become mushy if exposed to ethylene gas, so store them away from fruits that produce ethylene such as apples, grapes, and stone fruits.

You can freeze leftover watermelon for making sorbet, slushies, or frozen mixed drinks. To freeze watermelon, cut into balls, chunks, or slices without the peel. Freeze these pieces on a parchment-lined tray, then place them in airtight containers or heavy-duty freezer bags from which all air has been removed.