I had always been taught to knock on a watermelon to see if it was good...if it sounded hollow, it was probably ok. However, apparently there is a science to it. Some of this info could have been helpful when Cassie and I were choosing out a watermelon at the store last night - but luckily we turned out with a perfect one. Still, now I know exactly what to look for since peak watermelon season is just around the corner:
When choosing a whole watermelon, look for one that is heavy for its size with a rind that is relatively smooth and that is neither overly shiny nor overly dull. In addition, one side of the melon should have an area that is distinct in color from the rest of the rind, displaying a yellowish or creamy tone. This is the underbelly, the place that was resting on the ground during ripening, and if the fruit does not have this marking, it may have been harvested prematurely, which will negatively affect its taste, texture and juiciness.
Besides tasting amazing, watermelon is a great source of lycopene, vitamins A and C, and tons of antioxidants that help prevent many cancers and macular degeneration, among other things. It's also supposed to help decrease bloating and boosts skin growth and buoyancy.
Because this food has a higher water content and lower calorie content than many other fruits (a whole cup of watermelon contains only 48 calories), it delivers more nutrients per calorie - awesome, right? So I don't feel bad about eating almost half of a large watermelon myself in the course of two days...
read more about watermelon here