There’s no need for apprehension. It can be tricky selecting a good watermelon, and you’re not alone in that. Much of the components that influence its sweetness are out of your hands. The elements that are under your control may contradict what you would naturally do. It’s an experimentation with relinquishing control and dauntingly facing risk at the local market.
Moreover, it’s merely a watermelon. If you end up choosing an ideal one, you will have a delightful, messy and refreshing treat in those hot summer days. You’re going to be alright no matter the outcome.
Understanding why the watermelon selection is so complicated requires understanding the fruit’s nature. Much of the sweetness comes down to the weather at the time of harvesting- dry is desirable. Donald Sherman, a farmer descended from a line of farmers who now grows about half-dozen varieties on their family land in Fresno, California, points out that once removed from the vine, a watermelon will not increase in sweetness. “Without the aid of Mother Nature, there’s no augmentation of sugar”.
Contrarily to other fruits such as peaches or pears which continue to sweeten as they age, watermelons according to Juan Anciso, an academic and vegetable expert from Texas A&M AgriLife Extension Service, ripe even after being harvested but only “in a way that triggers subsequent softening and eventual decay”.
Hence, the key is not to look for potential when it comes to watermelons but rather, to focus on the current state of the fruit. The professors advise to rely on sound, not sight or scent. Both experts agree that the auditory feedback is crucial in assessing a watermelon’s quality and an open-handed smack is proposed as the best detection method.
The key factor here isn’t the loudness of the sound but the tone produced. Anciso likens the sound of a ripe melon to that of “thumping a drum”, where the sound reverberates outward. If the sound is damped and doesn’t bounce back, it connotes that the watermelon is old and its flesh is likely to be mushy. Sherman describes this as an “exceptionally flat sound, reminiscent of hitting a deflated basketball”.
Sherman advises using pitch to identify the best quality watermelons. Melons that emit a higher, or tighter pitch, versus ones that produce low bass notes can indicate their quality. The optimal melon lies somewhere in between. As the season progresses, the pitch of the best quality melons tends to shift due to an increased amount of dew gathering on their vines, a subtlety Sherman has picked up throughout his farming experience. Another indicator of a good melon is its colour; ripeness can be determined when it turns lighter, whether the melon sports stripes or a solid hue.
Selection tips given by Sherman also include looking for a lighter shade while opting for a melon from the market. Anciso, on the other hand, proposes selecting watermelons that have “yellow bellies”, a creaming yellow patch which develops where the fruit comes in contact with the soil, indicating maturity.
Once a suitable melon is picked through this rigorous testing, ideally, it should be cut into promptly to avoid becoming overripe. If all goes well, the reward should be a delectable, juicy, sweet, crisp but non-crunchy delight, fit to be enjoyed as is with your loved ones.
However, if the piece doesn’t quite meet the grade to be savoured solo, there are multiple ways to amplify its natural sweetness. A pinch of salt can enhance the taste of an otherwise bland melon. When it’s lacking considerably, it can be transformed into a number of delicious treats such as sugary popsicles, a melon infused margarita, a savoury feta salad, spiced chaat or even a decadent creamy trifle. At the end of the day, you may not have full control over how sweet your watermelon turns out but what you decide to do with it is completely up to you. – This article was originally published by The New York Times.
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