How to pick the perfect watermelon

Labor Day is not only your chance for a last summertime hurrah, it’s also one of the last times you can enjoy delicious, local watermelon. Whether barbequing in the backyard, lounging at the lake, or munching in the mountains, a juicy watermelon, picked at the peak of freshness by a local grower, is a tasty compliment to your activity.

Tips for selecting the perfect watermelon:

• Look for the yellow bottom. The rough, flat, discolored part is where the watermelon rested against the ground. If this part is green or white, the watermelon wasn’t given enough time to ripen.
• Pick a heavy one. If a watermelon seems heavier than it should, this is a sign that the watermelon has more water, making it juicier and likely sweeter too.
• Avoid lumps. Choose a watermelon with a uniform roundness. Lumpy or irregular watermelons can indicate less than ideal growing conditions.
• Remember, dull is good. Shinny watermelons are typically immature watermelons. Look for a watermelon with a dull, slightly rough exterior.
• Thump away. While this method can take time to master, knock on your watermelon like it was a door; a tenor, hollow resonance is ideal while deep and dead or high and thin can be signs of a poor melon.

If in doubt, ask your friendly produce associate to cut a melon and give you a sample. Precut watermelon is also available and can be a great way to inspect the watermelon meat to ensure it is juicy, with a deep red color. Be aware, however, that once a watermelon is cut it should be kept refrigerated and eaten as soon as possible, no more than 3-4 days, for best results. Whole watermelons can be stored in the fridge or a cool area for up to a week.