There’s nothing worse than slicing open a watermelon only to find it bland or mushy. But picking the perfect one doesn’t have to be a guessing game. The secret starts with spotting the sugar spot—a dry, golden-brown patch on the rind. That little crusty mark means sugar has seeped through, hinting at sweetness inside. Be sure to check for a field spot too—the creamy yellow area where the melon sat in the field. If it’s white or pale green, it was picked too early.

Next, check the watermelon’s color and weight. A ripe one has a deep green, matte finish and consistent coloring all over. Dull is good—shiny means it’s underripe. And when you pick it up, it should feel heavy for its size. Since watermelons are 90% water, the heavier ones tend to be juicier and more satisfying.

Want to test further? Knock on it. A good watermelon will sound hollow with a low, echo-like “plunk.” If it sounds dull or flat, it might be overripe or dry inside. While you’re at it, inspect the rind it should be smooth and firm without cracks, soft spots, or deep blemishes. A few surface scuffs are okay, but saggy or wrinkled skin? That’s a red flag.

And don’t forget the bonus signs: a dry, curled brown stem means it ripened on the vine, while a green stem suggests early harvesting. Symmetrical shape matters too—no lumpy or oddly shaped melons. Follow these simple steps, and you’ll never bring home a disappointing watermelon again. Happy slicing!