How To Pick the Best Watermelon Every Time, According to Experts

Nothing says summer like a slice of sweet, juicy watermelon—but picking the perfect one? That’s trickier than it looks. Fortunately, a few expert-approved tips can help you spot a winner, whether you’re shopping at the grocery store or your local farmer’s market.

When picking a watermelon, go for one that:

• Is symmetrical and uniform. Odd shapes can affect texture and flavor, says Mareya Ibrahim, a chef and cookbook author.
• Is firm. “A soft rind can mean it’s overripe or starting to rot,” Ibrahim says.
• Is round and filled out at either end.
• Has a dry, slightly brown stem (if the stem is still there). A green stem could mean it was picked too early and may lack flavor and sweetness.

Note: Watermelons do not continue to ripen after they’re picked. What you buy is what you get— your watermelon won’t get sweeter if you wait a few days to eat it after bringing it home.

The color of your watermelon can tell you a lot about how it will taste.

• The outside of the watermelon should be dull, says Rita Faycurry, RD, a registered dietitian at Fay Nutrition. “This indicates that the watermelon is ripe. If it’s shiny, it was picked before it was ripened.”
• An even-colored rind means the fruit should be consistent in ripeness and flavor.
• Pale pink flesh can still be sweet. “The red color comes from the phytonutrient lycopene, and it does not have a flavor,” says Lauren Manaker MS, RDN, LD. “So trust your tastebuds before judging on flesh color alone.”

Inspect all sides of your watermelon for dark, vein-like webbing or spots.

“Large webbing or ‘sugar spots’ means the sugar is seeping out of the watermelon and that the watermelon is very sweet,” says Faycurry.

The belly of a watermelon, also known as the field spot, shows where it was lying on the ground when growing and is an indicator of ripeness, explains Mia Syn, MS, RDN, a registered dietitian and on-air nutrition expert.

• A large, yellow field spot on one side of the melon indicates that it spent more time ripening on the vine.
• A smaller or white-looking field spot means the melon may not be as ripe.

Note: If the field spot is too orange, that may mean the melon is overripe, adds Manaker. “Look for a nice butter-yellow color.”

Tap the watermelon with your knuckles, suggests Syn.

• A deep sound means it’s ripe.
• A flat or more hollow sound may mean it’s overripe or has lost some water content.
• A higher-pitched sound could mean the rind is too thick and the fruit is not ripe.

Scratching the surface of a watermelon rind can help you determine its ripeness, says Syn. “If the outer layers slip back easily and show green-white underneath, the watermelon is ripe. An unripe melon will have a darker line [when scratched].”

Note: All watermelons sold in the grocery store have a minimum sweetness level that must be met to be sold to consumers, says Manaker. So, you are guaranteed to find at least a somewhat sweet watermelon if you’re shopping at a grocery store—though some may be sweeter than others.

“The best watermelon in the grocery store or farmer’s market is likely the heaviest one,” says Syn. “A heavier melon holds more water, making it juicier.”

A good watermelon should feel heavier than it looks—that’s a sign that it’s sweet and has a high water content.

Syn says to expect different weights for different watermelon types:

• Mini watermelon: Around 7 lbs
• Yellow watermelon: Up to 30 lbs
• Seeded watermelon: Up to 45 lbs

To ensure freshness and avoid spoiled watermelon, Syn says to skip any melons with:

• Bruises
• Cuts
• Soft spots
• Damage
• Bumps or lumps

Watermelon isn’t just tasty. It’s also packed with nutrients, including:

• Water: “Watermelon is made up of about 92% water, so it is a hydrating fruit,” says Syn.
• Potassium: Supports blood pressure and muscle and nerve function.
• Vitamin C: Supports immune and skin health.
• Lycopene: A heart-healthy antioxidant that gives watermelon its red color. “Here’s a fun fact,” says Kimberley Rose-Francis RDN, CDCES, CNSC, LD, a registered dietitian at the National Watermelon Promotion Board. “On average, watermelon has about 40% more lycopene than raw tomatoes.”

Sure, you can just slice watermelon and serve it—but there are many creative ways to enjoy it. Syn suggests the following:

• Cut it into wedges or cubes and season with Tajín for a kick.
• Make a watermelon salad with feta, fresh mint, olive oil, and balsamic vinegar.
• Make a watermelon salsa with diced watermelon, red onion, jalapeno, cilantro, and lime juice. Pair with grilled fish or chicken.
• Blend frozen watermelon with a splash of lime juice to make watermelon slushies.
• Make watermelon popsicles by blending melon into popsicle molds and freezing until set.

Other tips:

• Don’t toss the seeds: “One ounce of sprouted, shelled, and dried watermelon seeds contains 10 grams of protein,” says Rose-Francis. “The flesh of both seeded and seedless watermelon types delivers similar vitamins, minerals, fiber, and phytonutrients.”
• Eat the rind: Eating the entire watermelon, including the rind and the seeds, saves about 5 pounds of waste.

To pick the perfect watermelon, look for these signs:

• Uniform shape
• Yellow field spot
• Large webbing
• Heavy for its size
• Dull rind
• Deep sound when tapped

Follow these tips, and you’ll be slicing into a sweet, hydrating summer staple every time.