- Firm-shelled melons. The rind should be hard when you squeeze it.
- Mostly symmetrical melons that feel heavy (watermelons are 92% water).
- A creamy yellow spot underneath show it ripened in the sun. That’s the spot where it sat on the ground as it grew and ripened.
- Tapping? You have to really know what you’re listening for so I can’t recommend it as a sure-fire way (even though I almost always tap melons myself).
- Spongy melons that give to thumb pressure is a sign of poor texture or quality inside.
- Flat, darkly discolored spots are a sign of bruising caused the flesh to be translucent inside near that area.
- Melons with washed-out color on the whole shell is an indicator of poor vine health.
How to Make Watermelon Sticks
Here is a picnic-friendly way to slice up whole Watermelons so that you and your kids or guests have perfect finger-food portions that are less messy to eat than wide wedge slices.
- Slice the whole Seedless Watermelon in half.
- Cut the round edges off both melon halves to make them into a block with green rind only on the bottom.
- Cut the block into 1” thick slabs.
- Slice the slabs into 1” thick sticks.
Note: Don’t throw away the scraps created by cutting out the heart of the melon into a block. Those edge pieces still should have some nice red flesh to slice off the rind for melon chunks.