The Secret to Perfect Watermelons: Mistakes You Didn’t Know You Were Making

Ignoring the Field Spot: That creamy yellow spot shows where the melon sat and ripened. A white or greenish spot means it's not ready.

Skipping the Knock Test: A ripe watermelon makes a deep, hollow sound. A flat or high-pitched sound means it’s over- or under-ripe.

Not Checking the Webbing: Those brown web-like scars are good! They show the melon was pollinated well—more pollination, sweeter fruit.

Going for Size Alone: Bigger isn’t always better. A heavy melon for its size usually means juicier flesh.

Cutting Too Soon: Give your melon a day or two on the counter after buying to ripen fully.

Storing in the Fridge Whole: Uncut melons do better at room temperature. Refrigerate only after cutting.

Overwatering When Growing: Too much water near harvest waters down flavor. Ease up late in the season.

Overlooking Variety: Some varieties are sweeter than others. Try Crimson Sweet or Sugar Baby for top flavor.

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