Look at that. The flower skin melon should have clear lines and distinct shades; Black melon should be black and shiny. No matter what kind of melon, the pedicel and navel of the melon are concave inward, the rattan handle is close to the skin downward, and the pedicle thickness is green, which is a sign of maturity.
Touch. Touch the melon skin with your thumb. If the skin feels smooth and hard, it is a good melon; if the skin is sticky and soft, it is a second melon.
All right. The more mature watermelon is, the lighter it is. Generally, watermelons of the same size should be light, and those that are overweight are raw melons.
Listen. Hold the watermelon in your hand and pat it gently with your fingers to make a crisp sound of "dong, dong". The hand holding watermelon feels a little shaky, and it is a ripe melon; The sound of "sudden, sudden" is the embodiment of high maturity; "Poof, poof" is a ripe melon; It's the raw melon that makes a "click, click" sound.
1, see melon land: bright green, neither black nor withered, avoid buying dead vines;
2, look at the melon butt: to be concave, the deeper the better;
3, look at the melon body: bright colors, clear lines, bright sleeping spots as well;
4, melons: melons of the same size, too heavy are raw melons, too light are ripe melons, and moderate are good melons;
5, pressing the melon butt: press the melon butt with your thumb, the softer the cooked melon.
6. Pat the melon body: hold the melon with one hand and pat the upper part of the melon with the other. If the hand below obviously feels shaking, it is a good melon. If the vibration is unclear, change it!
Others: Add some netizens' opinions.
The rounder the watermelon, the better. Hold the watermelon in your left hand and pat it with your right hand. If you hear a lot of sounds, it means good. In addition, the brighter the skin, the better. How bad it is to have potholes.
A more stupid way is to borrow a bucket of water from the stall owner and put the watermelon in the bucket. If the watermelon can float, it is ripe, because the ripe watermelon is light and the meat inside is hollow. If it is raw, the meat inside is all white and the tissue is relatively tight.
The easiest way: cut the watermelon directly.
Note that if the skin of the melon is soft and black, the hammer is too heavy, the melon body is too light, or even shaken, it will rot and be inedible.