Selecting a watermelon

If you’ve ever cut open the watermelon you selected and been disappointed when it wasn’t sweet you’re not alone.
Here’s the down and dirty about watermelons – first off it should have a nice, bright yellow ground spot. No ground spot means it hasn’t been in the field long enough to ripen. Secondly, the stem should appear brown and somewhat shriveled or shrunken. As a melon starts to ripen it will take in much less water from the vine. This concentrates the sugars ensuring a sweet, delicious treat.

A brown stem unfortunately can also indicate a melon that was picked a few weeks ago. This is more typically seen when it’s not watermelon season in your neck of the woods – think grocery store melons in May or anytime in the winter or spring.
If you live anywhere in the lower half of the United States mid July through the end of August is watermelon season. That said you can still get an under ripe, tasteless melon if it is picked too early in the rush to get it to market.
The last key to success is hope for a dry spell a week or so before the harvest. Once a melon starts to ripen it will concentrate its sugars more effectively if the vines don’t get over watered.
So, as with most agricultural products,  you’re still at the mercy of mother nature in the growing region.

Just remember – bright yellow ground spot, brownish slightly shriveled stem and a firm, intact rind. Now I’m off to eat my first slice of the year, please pass the salt!