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Key Points
- Ripe watermelon will be symmetrical and even in shape, have a dark yellow field spot, a dull surface, and brown webbing.
- They should feel heavy for their size and sound hollow when knocked on.
- Eat watermelon within a week of bringing it home for the best taste.
In the peak of summer, there’s nothing quite like the simple pleasure of a perfectly ripe watermelon. But how to tell if a watermelon is ripe at the grocery store, when you’re choosing one among many other seemingly identical options, can feel more like guesswork than a sure thing. We spoke with a watermelon farmer to get his expert tips for choosing the best watermelon. From understanding visual clues like color and shape, to testing for ripeness with a gentle knock, these cues will help you score that perfect fruit.
Choosing the Perfect Watermelon
“Watermelons will not ripen after harvesting; they will get a little redder inside, but they will not get sweeter,” says watermelon farmer Ben Horton of Healthy Harvest Farms in Fort Pierce, Fla. He explains that these hefty fruits need to be left on the vine until they are fully ripe and sweet. If you buy a less-than-ripe specimen, storing it carefully at home will not make it sweeter. Look for visual and tactile cues to find the perfect watermelon.
Visual Cues
Many visual cues will tell you if a watermelon is ripe and juicy. Here’s what to look for.
Shape
One of the most important qualities in a good watermelon is one you can notice at a distance. Whether round or oblong, depending on the variety, choose a watermelon that is symmetrical and even in shape. Irregular bumps or dents may indicate inconsistent ripening or internal dryness. “Look for watermelons that are uniform in shape, have a yellow belly, and heavy for the size,” says Horton.
Field Spot
That yellow belly is called a field spot, and it’s the part of the watermelon that sat on the ground as it ripened. “A yellow belly is the easiest way to ensure ripeness in watermelon,” says Horton. “There are so many varieties of melons that look slightly different when ripe; however, almost all melons will get a yellow ground spot when ripe.”
To check for a field spot, flip the melon over to find this creamy yellow patch—a deep yellow field spot is a good sign of sweetness and maturity. Avoid any field spots that are white or very pale.
Color
Perhaps counterintuitively, a perfectly ripe watermelon will have a dull—not shiny!—surface and dark green stripes. A shiny watermelon may indicate that the melon was picked too early. Brown patterns that look like webs can be good indicators of a higher sugar content. While they may not be the prettiest, they might mean that the melon is sweet!
“Weather is the biggest factor to quality,” says Horton. Super dry growing conditions give us very sweet watermelons. Rainy weather cuts the shelf life and dilutes the sweetness, he explains.
Tactile Cues
The look of the watermelon isn’t the only way to judge it’s ripeness. Experts like Horton rely on these sound and feel indicators.
Give It a Knock
Understanding a watermelon is like understanding a person—listening is important! Gently tap or knock on the watermelon and notice what you hear. A ripe one should produce a deep, hollow sound, indicating dense and juicy fruit inside. Dull or flat sounds often mean it’s under- or overripe.
Feel the Weight
Watermelon should feel heavy for its size, which means it’s full of juice. If you can, pick up a few melons of the same size, compare how they feel, and go with the heaviest.
Bringing Your Watermelon Home
At home, store whole watermelons at room temperature, then chill before serving. And don’t wait too long to enjoy this juicy fruit: “A week is about as long as you should wait to eat a watermelon once harvested,” says Horton. Figure in that the melon spent a few days in transit and storage before you selected it at the store, so dig in.
Once you’ve cut into that prefect ripe watermelon, refrigerate the remaining fruit in an airtight container. Enjoy it sliced in wedges, with a sprinkle of salt or a squeeze of lime. Try it paired with fresh cheeses like goat cheese, mozzarella, burrata, or feta. Its sweetness is enhanced by ingredients that lean savory, like herbs, chiles, fennel, and black pepper. But a good, well-picked watermelon truly needs nothing more, says Horton. “I am traditional. I like my watermelon cold and nothing on it!”
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