Here, we offer suggestions on how to find the perfect watermelon and then, once it’s picked, to relish every part of it.

Picking a Perfect Watermelon

Selecting a great watermelon can feel like a guessing game, but a few simple tips will help guide you to the sweetest, crispest fruit.

Jeff Knox, General Manager at Sunny Point Café, recommends looking at the stem end of the melon. “If the stem is green, it most likely was picked before it had time to ripen in the field all the way. If the stem is brown, then it had more time to ripen on the vine.”

Also, seek out a melon that feels hefty for its size. “That means there is more water in the melon which hopefully means a juicier and sweeter melon,” Knox advises. The “field spot,” the part of the melon that sits on the ground, is another important indicator of ripening time in the field. “It should have a yellowish color,” says Knox. “If it is more white than yellow, then the melon has not had as much time to ripen in the sun.”

Although seedless varieties are convenient for making dishes like Sunny Point’s refreshing Watermelon Agua Fresca, Knox prefers old school seeded melons. “If you are enjoying what you feel is the best watermelon you have ever had, you will not be able to save the seeds to grow the fruit next year in your own garden,” he notes. “And that is kind of a bummer, not being able to pass the seeds on to others to grow and enjoy.” 

Making the Most of Your Melon

Many people slice the sweet red flesh from a watermelon and toss the rest, but this summer fruit has so much more to offer. Believe it or not, the entire watermelon is edible—rind, seeds, and all. Making the most of every last bit is surprisingly easy and offers plenty of fun culinary possibilities.

First, the juice: After you’ve sliced away the bulk of the flesh, scrape the remaining flesh and juice from the rind with a spoon (a grapefruit spoon works especially well). You should end up with a slushy mix of fruit and juice. Keep it simple and blend it up with an ice cube or two for a delightfully refreshing summer smoothie.

The hard green watermelon rind is an often overlooked culinary treasure. While it takes a bit of effort to transform the tough, bitter rind into an edible delight, it’s well worth the trouble.

A traditional route here in the South is preparing pickled watermelon rinds. This tangy, lightly sweet treat has been a popular summer snack for generations. Recipes abound to suit any taste, but the basic method is simple: peel, chop and boil the rind, pack it into jars with your favorite spices—think cinnamon, garlic, or peppercorns—and cover with pickling liquid. After a few days in the fridge, you’ll have a crunchy, zesty, subtly sweet condiment, the ideal accompaniment for summer barbecue plates or charcuterie boards.

If you’re not into pickles, no problem—there are plenty of other culinary uses for watermelon rind. For a sweet twist, try candying it or turning it into a jam. On the savory side, you can chop it into a quick crunchy slaw or treat it like a vegetable in a stir-fry. You can even freeze the rind chunks to blend up in smoothies as a refreshing ice replacement.

As for the watermelon seeds, think twice before tossing them in the trash (or hosting a seed-spitting contest). Those little black seeds are nutritional powerhouses, rich in magnesium, iron, healthy fats and protein. Roasted with a touch of olive oil, sea salt and your favorite spices, they make a lovely crunchy and satisfying snack for tossing in trail mix or topping a salad. And of course, you can always save those seeds to plant in next year’s garden.