Select watermelons that are evenly colored, have a dull rind, and a pale or creamy yellow underside. Look for symmetry, either round, oblong, or oval depending on the variety. They must be firm, heavy in size, and yield to pressure. It is extremely difficult to tell if a watermelon is ripe by just looking; it must be examined. Look for the spot where the melon rested on the ground; a yellow-white spot suggests ripeness and a white or pale green spot indicates immaturity. Scratch the surface of the rind with your thumbnail. If the outer layer slips back with little resistance, showing a green-white color under the rind, the watermelon is ripe. Slap the side of the watermelon; if ripe, it will resonate with a hollow thump.

Avoid melons that are white or pale green, non-symmetrical, have gashes, soft spots, or other obvious rind blemishes. Also avoid those with a high-pitched tone or a dead, thud-like sound. When buying a cut melon, look at the color of the seeds, white seeds usually indicate that the melon was picked too early. Watermelons will not continue to ripen after they are picked.

Store refrigerated and consume within a week for optimal flavor. Watermelon can be stored uncut in the refrigerator for two or three weeks. Cut pieces should be tightly wrapped, refrigerated, and used in a couple of days. If the melon is too large for the refrigerator, keep it in a cool, dark place for a few days and use as soon as possible.

Popular Varieties: Four types: Picnic (red or yellow flesh, round or oblong, light to dark green rind with or without stripes), Ice Box (red or yellow flesh, round, dark or light green rind), Seedless (red or yellow flesh, oval to round, light green rind with dark green stripes), Yellow Flesh (yellow to bright orange flesh, oblong to long, light green rind with spotted stripes). There are two hundred varieties of watermelon.