An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Creative Crop/Getty ImagesWatermelon
Chilled, ripe red, juicy watermelon is the quintessential summer picnic fruit. And oh, by the way, it happens to be high in
disease-fighting lycopene.
Season: May through September.
-
How to Choose Watermelon
Although there are dozens of varieties, some with yellow or white flesh, all watermelons have a similar flavor. An average one weighs 15 to 35 pounds, but some ripen at cantaloupe size. Seedless varieties invariably do contain seeds, but they are small, white, and edible. Look for oblong or well-rounded melons that sound hollow when slapped. The rind should be dull and just barely give to firm pressure. Avoid any with flat or soft spots or punctures in the rind. -
How to Store Watermelon
Keep whole melons at a cool room temperature away from sunlight for up to a week; refrigerate if possible. Once cut, wrap slices tightly or store chunks in an airtight container and refrigerate, consuming within 2 days. -
How to Use Watermelon
Watermelon is great alone or cubed in salads, or try sprinkling wedges with salt and lemon juice.
—Melinda PageReal Simple Watermelon Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
