Last night I went to the supermarket in search of a watermelon. I was on a mission. What I thought would be a quick trip to the market ended up taking much longer than expected. After arriving at Whole Foods Market I almost immediately spotted a bin filled with watermelons. I stood there, looking at the melons for what felt like hours. I had decision paralysis and couldn’t decide which melon to choose. We all know what a disappointment it is to take that first bite of melon only to find that it’s not sweet or ripe. I was determined to not let that happen. I asked for help and ended up learning so much from the produce department about how to find a sweet, ripe watermelon.
How to Pick a Ripe Watermelon
Watermelons, unlike other melons and fruits, don’t continue to ripen once picked.
- Check out the color. The color of the melon should be a dark green and not too shiny.
- Look at the exterior. The watermelon should be firm and not have cracks or deep scars.
- Tap it. Ripe melons will have a hollow sound when you tap the outside.
- Look at the underbelly. Look for the patch on the melon where it would have been resting on the ground (the field spot). If it’s a milky yellow color it’s most likely ripe. If it’s white it’s probably not ripe. A good rule of thumb is the darker the spot the better.
- Lift it. Lift the melon before purchasing to see if it’s heavy. If it feels heavy it’s ripe. You might want to lift a few melons for comparison.
- Shake it. Shake the watermelon and if you hear things moving around inside it’s quite possibly overripe.
- Don’t forget to buy organic [2] when you can. Watermelon is number 32 on the Environmental Working Group’s Dirty Dozen list [3].
Before you cut into your watermelon you can store it at room temperature for up to two weeks. Once cut, place the melon in the refrigerator. It will only last a few days.
Do you have any tips for picking a ripe watermelon to add to the list?
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