1. Watch colors and listen to sounds. If the surface of the melon is smooth, with clear patterns, obvious lines, and the bottom is yellow, it is a ripe melon; if the surface is hairy, dull, with spots and unclear lines, it is an unripe melon; when you play the melon with your fingers, you will hear "bang bang bang" If you hear a "dang" sound, it is a ripe melon; if you hear a "dang" sound, it is not yet ripe; if you hear a "pop" sound, it is an overripe melon.

2. Look at the melon handle. If the melon is green, it is a ripe melon; if it is dark brown, has fallen hairs, is bent and brittle, and the tips of the tendrils have turned yellow and withered, it is a melon that was picked before it was ripe; if the melon stem has dried up, it is an "ayahuasca melon" and is of poor quality.

3. Look at the head and tail. Those with well-proportioned ends, deep depressions in the navel and melon base, and plump all around are good melons; melons with big heads and small tails or thick, pointed heads and tails are of poor quality.

4. Specific elasticity. If the skin of the melon is thin and easily broken when pressed with your fingers, it is a ripe melon; if it is about to crack when scratched by a fingernail and the melon is soft, it is an overripe melon.

5. Weigh with hands. If there is a feeling of floating in the sky, it is a ripe melon; if there is a feeling of sinking, it is a raw melon.

6. Try the proportion. When put into water, the ones that float upward are ripe melons; those that sink are raw melons.

7. Look at the size. Within the same species, larger is better than smaller.

8. Observe the shape. If the melon body is neat and well-proportioned, the growth is normal and the quality is good; if the melon body is deformed, the growth is abnormal and the quality is poor.