© 2014 Aaron Atkinson


Sometimes knowing what not to do can be just as beneficial as knowing what to do.

Take, for instance, selecting the perfect watermelon. While my selection process may not be foolproof, I recently learned a method by which I’m virtually guaranteed to get a bad melon – letting Laura make the decision.

Laura, “I always see people in the produce section of the grocery store picking up their melons, leaning in close, making a fist and gently knocking on the rind. Watermelons, cantaloupes, honeydews – they knock them all. The way I figure it, if they knock, so should I. I don’t want to look stupid. Sure, I’ve got no idea what I’m feeling or listening for, but still I pick up a melon, give it a quick obligatory knock, and then put it in my cart.”

With pair of sub-par selections of late, it’s little wonder that I’ve found myself lamenting  that my best watermelons might be behind me. In an effort to avoid this fate, I did a little research. It turns out that picking the perfect watermelon is a simple three-step process. First, the rind should be dark green – an indicator of ripeness. Second, the melon should be heavy for it’s size – a sure sign of plenty of water and juice inside. And third, a good watermelon should have a creamy yellow (not white or green) spot on it’s rind where it sat on the ground – another indicator that the melon was picked when properly ripened.

So there you go, step-by-step instructions for picking the perfect watermelon next time around.

Laura, don’t knock it ’til you’ve tried it.


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