1. Weigh the weight. The higher the maturity, the lighter the weight. Generally, watermelons of the same size are better if they are light, while those that are overweight are raw.
2. Listen to the sound, hold the watermelon in your hand, and gently tap it with your fingers to make a clear sound of "dong, dong". The hand holding the melon feels a little trembling, which is a cooked melon; The "sudden" sound is a reflection of high maturity; "Puff, puff" sound is over ripe melon; It is the raw melon that makes the sound of "Da, Da".
3. Look at the appearance and peel. The raw melon skin is green, astringent and bright. When the melon is ripe, its skin will become darker. Look at the melon navel. When the melon navel is ripe, it will be concave. If you look at the ripe watermelon more, you will understand the degree of concave. Combined with the comprehensive judgment mentioned before, it is not difficult to know the raw and ripe melon.
4. Look at the beginning and end. Good melons are well proportioned at both ends, with deeper sunken umbilicus and melon base, and plump around; The melon with big head and small tail or thick head and tail is of poor quality. The smaller the circle at the bottom of the watermelon, the better. On the contrary, the larger the circle at the bottom, the thicker the skin, and the worse the taste.
5. Look at the melon handle. Green is ripe melon; Dark brown, downy, curly and crisp, curled beard tip turning yellow and withered, is a melon picked prematurely; The handle of the melon has dried up, which is a "dead vine melon" with poor quality; If the handle is a straight line, it is not necessary, but if it is curled up, it is very sweet.