Reading a ripe melon
Choosing a good watermelon is a skill worth learning, because a bad one is a large disappointment. The most reliable sign is the field spot, the patch where the melon rested on the ground: you want it large and creamy yellow, which means the fruit ripened on the vine. A white or pale-green spot signals an early pick. Beyond that, the melon should feel heavy for its size, sound deep and hollow when you thump it, and be reasonably symmetrical. Weight and that yellow belly matter far more than sheer size.
Cold is the point
Watermelon is dramatically better cold than at room temperature, so plan ahead. If you have refrigerator space, chill it whole for a day before serving, or cut it into pieces and chill those. The cold sharpens the sweetness and turns the fruit into the genuinely refreshing thing you want on a hot August afternoon, which is the whole reason the holiday lands in the dead of summer. Warm watermelon is edible, but it is a shadow of the chilled version.
Cut it for how you will eat it
Match your cut to the occasion. For kids and casual snacking, halve the melon and cut a grid both ways to produce sticks and batons that are easy to hold. For a party, cube the flesh and store it in the fridge so guests can graze without wrestling a dripping wedge. A serrated knife and a big, stable cutting board make the job safer, since a small board and a giant melon are a recipe for a slip.
Waste almost nothing
Watermelon is a low-waste fruit if you plan for it. The white rind is edible and traditionally pickled across the American South, the seeds are perfectly harmless to eat, and the leftover juice can be strained and frozen into pops or blended into drinks. The fruit also crosses easily into savory territory: cube it with feta, mint, olive oil, and lime for the classic summer salad, or grill thick slabs briefly for a smoky, almost meaty side. A pinch of salt, counterintuitively, makes watermelon taste even sweeter, and a squeeze of lime with a little chili keeps a bowl of cubes from tasting one-note. Blended with a handful of mint and a splash of lime, it also makes a two-minute agua fresca that beats almost any bottled drink. National Watermelon Day rewards eating it any and every way.
How to celebrate
- 1Pick a ripe one
Look for a watermelon with a large, creamy-yellow field spot where it rested on the ground; a white or pale-green spot means it was picked early. It should feel heavy for its size and sound hollow when you thump it. Symmetry matters more than size.
- 2Chill it well
Watermelon is far better cold. Refrigerate it whole a day ahead if you have room, or cut it and chill the pieces. The cold sharpens the sweetness and makes it more refreshing on a hot day, which is the whole point in August.
- 3Cut it smart
For easy sticks, halve the melon, then cut a grid both ways so you can lift out batons kids can hold. For a party, cube it and store it in the fridge so people snack without wrestling a giant slice.
- 4Do not toss the rind
The white rind is edible and traditionally pickled in the American South. The seeds are harmless to eat, and even the leftover juice can be strained and frozen into pops. It is a low-waste fruit if you plan for it.
- 5Make it a meal
Watermelon shines in savory dishes. Pair cubes with feta, mint, and a drizzle of olive oil and lime for a classic summer salad, or grill thick slabs briefly for a smoky, jammy side. Salt actually makes it taste sweeter.