How to choose the best watermelon every time, according to experts

Nothing says summer as a slice of sweet and juicy watermelon – but picking the perfect? It is more delicate than it seems. Fortunately, some advice approved by experts can help you spot a winner, whether you buy from the grocery store or your local farmer market.

When you pick a watermelon, opt for one for one who:

• Is symmetrical and uniform. Strange forms can affect texture and flavor, explains Mareya Ibrahim, chef and author of cooking books.
• Is firm. “A soft crust can mean that it is too ripe or begins to rot,” explains Ibrahim.
• Is round and filled at each end.
• Has a dry and slightly brown upper (If the stem is still there). A green stem could mean that it was chosen too early and can lack flavor and sweetness.

Note: Wetsters do not continue to mature after their choice. What you buy is what you get – your watermelon will not become softer if you wait a few days to eat it after bringing it home.

The color of your watermelon can tell you a lot about its taste.

• The outside of the watermelon must be dull, said Rita Faycurry, RD, a dietitian recorded at Fay Nutrition. “This indicates that the watermelon is ripe. If it is brilliant, it was chosen before it was matured.”
• A uniform colored crust means that the fruit must be consistent in maturity and flavor.
• Pale pink flesh can still be soft. “The red color comes from the Lycopene du Phytonutrments, and it has no flavor,” explains Lauren Manaker MS, RDN, ld. “So trust your taste buds before judging alone on the color of the flesh.”

Inspect all sides of your watermelon to dark, strap or spots resembling veins.

“Large straps or” sugar spots “mean that sugar infiltrates watermelon and that watermelon is very soft,” explains Faycurry.

The belly of a watermelon, also known as point of landWatch where he was lying on the ground during growth and is an indicator of maturity, explains Mia Syn, MS, RDN, a dietitian and a nutrition expert on the air.

• A large yellow point point On the one hand of the melon indicates that he spent more time ripening on the vineyard.
• A Smaller or white field means that the melon may not be so ripe.

Note: If the field point is too orange, it can mean that the melon is too ripe, adds a manaker. “Look for a beautiful yellow butter color.”

Press the watermelon with your joints, suggest a SYN.

• A deep sound means it’s ripe.
• A Its dish or more hollow Can mean that it is too ripe or has lost a certain water content.
• A more acute sound This could mean that the bark is too thick and that the fruit is not ripe.

Scraping the surface of a watermelon bark can help you determine its maturity, said Syn. “If the outer layers slide easily and show a green white below, the watermelon is ripe. A non -ripe melon will have a darker line [when scratched]. “”

Note: All the watermelons sold in the grocery store have a minimum level of sweetness This must be encountered to be sold to consumers, explains Manaker. Thus, you are guaranteed to find at least one somewhat sweet watermelon if you shop in a grocery store – although some can be softer than others.

“The best watermelon in the grocery store or the farmer’s market is probably the heaviest,” says Syn. “A heavier melon contains more water, making it juice.”

A good watermelon should feel heavier than it seems– It is a sign that it is soft and has a high water content.

Syn says he expect different weights for different types of watermelon:

• Mini Pastel: About 7 pounds
• Yellow watermelon: Up to 30 pounds
• Watermelon sown: Up to 45 pounds

To ensure freshness and avoid spoiled watermelon, Syn says to jump all the melons with:

• Blue
• Cuts
• Weak points
• Damage
• Bumps or bumps

The watermelon is not only tasty. It is also full of nutrients, in particular:

• Water: “The watermelon is made up of around 92% of water, so it is a moisturizing fruit,” explains Syn.
• Potassium: Supports blood pressure and muscular and nervous function.
• Vitamin C: Supports immune and skin health.
• Lycopene: A healthy antioxidant for the heart which gives the watermelon its red color. “Here is a funny fact,” explains Kimberley Rose-Francis RDN, CDCES, CNSC, LD, dietitian registered at the National Watermelon Promotion Board. “On average, watermelon has around 40% lycopene more than raw tomatoes.”

Of course, you can just cut the watermelon and serve it – but there are many creative ways to appreciate it. Syn suggests the following:

• Cut it into quarters or cubes and Season with Tajín For a kick.
• Do watermelon salad With feta, fresh mint, olive oil and balsamic vinegar.
• Do Watermelon salsa With dice watermelon, red onion, jalapeno, coriander and lime juice. Combine with grilled fish or chicken.
• Mix the frozen watermelon with a touch of lime juice to do Watermelon Slushes.
• Make glazed lollipops with watermelon By mixing melon in popsicle molds and freezing until they are settled.

Other tips:

• Do not throw the seeds: “An ounce of sprouted, dissected and dried watermelon seeds contains 10 grams of protein,” explains Rose-Francis. “The flesh of the types of watermelon sown and without seeds offers vitamins, minerals, fibers and similar phytonutrients.”
• Eat the bark: Eat all the watermelon, including bark and seeds, saves around 5 pounds of waste.

To choose the perfect watermelon, search for these signs:

• Uniform
• Yellow
• Large strap
• Heavy for its size
• Dull bark
• His deep when he is hit

Follow these tips and you will cut a soft and moisturizing summer food each time.