August and September are always associated with watermelons. And there are several tricks that will help you choose ripe, sweet, and naturally grown watermelon. For example, measuring the size of a watermelon with the help of a tape can help you make the right choice. Additionally, putting a piece of a watermelon’s pulp into clean, room temperature water before serving it will help avoid unnecessary troubles.

We at Bright Side like sweet watermelon a lot. That’s why we collected useful recommendations from internet users on how to avoid mistakes when buying this yummy fruit. At the end of the article, there is a bonus that will tell you how to choose a truly tasty and ripe watermelon.

1. A yellow rind is a sign of a high concentration of nitrates.

These beige ’scars’ on the smooth rind of a watermelon are the places where bees ’tasted’ the pulp. Internet users checked and decided that these watermelons are usually very sweet.

4. A ripe watermelon that weighs 9 lbs (4kg) must have a circumference of 25 in or more.

© aberkadaber / Pikabu

According to a 1986 publication in the old Soviet magazine Young Technician, a ripe watermelon weighing 9 pounds must have the circumference of 25 inches and more. Internet users checked this information and it turned out to be true — these watermelons are ripe and sweet.

5. A watermelon’s tail and the area of its fixation to the stem should be dry.

© zukachimoto / Pikabu

Watermelons that have green and fresh tails are not ripe. Choose watermelons that have a dry tail. If the fruit doesn’t have a tail, then pay attention to the area of its fixation to the stem — it should be brown.

6. Opt for a watermelon with the brightest yellow spot on the rind.

© ultravioletultraviolence / imgur

A yellow splotch on the rind is the side on which the watermelon was lying on the ground. The longer it was ripening, the sweeter it will be. Ripe melons always have creamy-yellowish or even orange-yellowish spots.

7. Try not to buy watermelons cut in advance.

© publicdomainpictures

Buy only whole watermelons because when cutting it with a knife, the microorganisms from the blade get onto the fruit. They quickly reproduce in this sweet and warm environment, especially under the clinging film and these can cause intestinal diseases.

What tricks do you use when you are choosing a watermelon? Please tell us about them in the comments!