There might be no fruit more refreshing than a cold slice of watermelon. The vibrant colors, the heady sweet aroma, the sheer juiciness--it's almost better than a gulp of actual H2O. But it's not just a tasty poolside snack. Cocktails, salads, pops, soups--even chicken and steak--get a burst of summer with the addition of its bright, electrifying flavor. Heck, you can even pickle its rind and roast its seeds for even more snack action. It's the whole package.
Read on for tips on buying, storing, and cooking with this big, juicy fruit. And please, for the love of God, don't buy the pre-cut watermelons. Trust us.
HOW TO BUY: Look for a melon that is heavy for its size and firm, with no soft spots or blemishes. Thump it on the side; the sound should be resonant and hollow, not dull.
HOW TO STORE: Store whole watermelons in a cool place for up to 2 weeks; cut watermelon should be tightly wrapped, stored in the refrigerator, and eaten within 2 days.
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