- If there’s a farmers’ market nearby, go there first. Farmers’ market fruits are usually picked when ripe, or almost ripe, which means you have a better chance of cutting into a bright, sweet melon. Supermarket crops are often picked before they reach their peak.
- Pick a pretty one. That is, one that is relatively free of big blemishes and dents (it doesn’t have to look perfect. Just undamaged).
- Is it heavy? Since watermelons are full of liquid, a nice, heavy one is a good sign of ripeness.
- Tap a few of them, and pick the one that sounds the most hollow.
- Watermelon, chilled
- Handful of mint (whole, chiffonade, chopped to your preference)
- A few drops of rosewater
- Slice the watermelon - however much you need for yourself/your guests - and arrange on a plate. Chiffonade a small handful of fresh mint and scatter atop the watermelon.
- Add a few drops of rosewater all over the watermelon (a little goes a long way - you just want a hint). I find it easiest to put my thumb over the opening of the bottle, then shake it upside down over the melon so a few drops sprinkle out.
- Serve chilled.
Audio pairing: Frank Ocean, “Sweet Life”