Choose a watermelon that is firm and unbruised. It should feel heavy and not sound hollow if you tap on it. Generally speaking, if you press near the stem end with your thumb, it should give slightly.

Keep whole melons at room temperature. Cut sections can be stored, well wrapped, in the refrigerator.

Watermelon can be served in cubes with the rind removed, or in half slices to be enjoyed out of hand.

Seed it if needed

Add watermelon to your roasting pan when cooking meat: it thickens the sauce and removes some of the fat. Or use watermelon to deglaze your skillet – why not try pan-seared lamb chops with watermelon?

Try a watermelon marinade for vegetables, pork, chicken or even shellfish: Combine 1/2 cup each watermelon juice and balsamic vinegar with 1/4 cup each brown sugar and soy sauce and 2 cloves of minced garlic. Whisk in 2 tbsp. vegetable oil and 2 tbsp. Dijon mustard. 

Make a refreshing summer salad by combining cubes of watermelon with cress, shallots, chervil and parsley. Toast some sesame seeds in a little sesame oil and sprinkle over the salad. Toss with a citrus dressing (oil, citrus juice and shallot with a touch of mustard and honey).

In France
Watermelon is often used in making jams.

In Asia
It serves as the base for refreshing soups and desserts.

In South America
Watermelon rind is used to make pickles.