Guide to choosing a watermelon: The exterior of a ripe watermelon should be a smooth, waxy green, with or without stripes. Ripe watermelons have a yellow or cream-yellow “ground spot” in the place the melon rested on the soil. If this spot is green or white, the watermelon is probably not ripe. If the watermelon has been cut, choose one with a bright, crisp, even-colored flesh. Whole melons will keep in the refrigerator for no longer than a week. Once cut, they should be kept refrigerated and covered with plastic wrap.

It’s all good!  Every part of the watermelon is edible, including the rind and the seeds. The fiber-rich rind can be pickled, candied or turned into jam or jelly. The seeds are highly nutritious, packed with protein, vitamin E and potassium, and make a healthy, tasty snack if roasted in a low oven and salted.