Summer fresh & tasty watermelon

If all the hard-to-choose fruits, watermelon's got to be one of the toughest to select.

The hard rind of a watermelon can be up to an inch thick and doesn't soften as it ripens. It's green when ripe, green when unripe. So, how to select a watermelon wisely? And how to use it wisely?

WHAT THE GROWER SAYS

According to grower Chris Sutton, owner of Sutton Fruit and Vegetable in Kaufman County, Texas, your best bet is to buy local and "in season, through mid-July."

Sutton Fruit (www.suttonfruit.com) grows mostly the seedless Tri-X 313 variety as well as the seeded Sangria and Stars n' Stripes hybrids.

CHOOSING WHOLE OR CUT WATERMELON

According to the National Watermelon Promotion Board, you should look for "a firm, symmetrical watermelon that is free of bruises, cuts or dents." And handle with care: A watermelon dropped 12 inches can be bruised inside even if it doesn't crack, Sutton says.

When you see a nice-looking watermelon, pick it up and feel its heft; then pick up a few others of similar size to compare. At 92 percent water, a good melon should feel heavy for its size. Seeded varieties tend to be sweeter, Mr. Sutton says, "because the seed cavities cause it to be riper."

How do you know a watermelon ripened on the vine? Easy: Turn the melon over and check for a creamy yellow spot. That's a sign that the watermelon sat on the ground and in the sun to ripen. The yellow spot is the only place the sun didn't hit.

If you are buying a cut section instead of a whole melon, look for bright color and firm flesh. The flesh should not look mealy or watery. But unless it looks bruised, a cracked interior usually is nothing to worry about. It just means the melon underwent temperature changes in transit, Sutton says.