It’s that time again. Time to talk about how to pick the very juiciest, sweetest watermelon. I’m a big fan of this topic, because as far as I’m concerned, watermelon is the designated fruit of heaven. No doubt about it. Whatever it takes to find the best of the best, I’m on it.

For those that relate, then you’ll appreciate what a lifetime of study has led me to. There are basically four things to know when hunting for a supreme watermelon.

FIRST: SHEEN and CONDITION. Since a watermelon rind will lose its natural sheen and color over time, look for one that's shiny and vibrant in color. If the skin appears dull or faded in color, the melon is a little past its prime and won't be as juicy as other fruits. As to condition, a few scratches are fine, but avoid melons with bruises, dents, or cuts that punctured the rind.

SECOND: SHADING. Look for a creamy yellow spot on one side of the melon (aka the field spot). This is the side that rested on the ground as it grew. This spot turns yellow as the fruit ripens, so a sunny yellow shade is a sign of juicy ripeness. If the spot is pale white, the watermelon was picked before it could fully ripen on the vine. The top should also be a bright green hue with well-defined stripes.

THIRD: SOUND. Yup, there’s a reason you see people thumping watermelons. The knock test is a well-known watermelon trick for picking the best melon. It takes a little practice to master, but it’s key to finding a juicy melon. You want to hear a hollow, drum-like ring. A flat or dead thud can clue you in about bruising, over-ripeness, or a lack of juiciness. (There are those that say this advice is a bunch of bunk, but I’m a die-hard thumper and haven’t been disappointed yet.)

FOURTH: SIZE. Because 92% of a watermelon is (appropriately) water, the fruit should feel heavy relative to its size. Lift it: If it feels heavier than you expected and meets the other criteria above, you scored! If it seems light, keep looking.

My favorite place to buy my watermelons is the farmers’ market. Growers are experts on the subject of choosing the best melons, and they’re delighted to pick them out for customers. They’re also founts of wisdom on all ways to put their melons to good use. One of my favorite growers provides a quick list of suggestions:

• Gazpacho


• Feta and Mint salad


• Smoothies


• “Legal” (no-sugar) soda pop (pureed in mixed into mineral water)


• Popsicles


• Watermelon-Limeade


• Fruit Roll-Ups


• Watermelon-Strawberry Caprese Salad


• Salsa


• Sorbet


• Watermelon and Quinoa Salad


• Watermelon Rind Pickles

And this clever farmer also suggests we branch out from the typical method of slicing or balling our melon. He suggests watermelon “fries,” cubes (and freezing for tossing into drinks), and cups (for using as shot glasses that hold limeade, 7-Up, etc.).

I’ll close with my own suggestion for what to do if your cut melon is starting to get a little too ripe. I remove all the rind and puree it, then I freeze this 100% fruit liquid in pint jars for use in my green smoothies throughout the winter. Talk about a delicious drink base!