Not Fooled At Buy Watermelon? There are eight trick!

MANY people are deceived when purchasing watermelon. His performance is great and the color is good, but it tasted bland after being eaten.

Choosing a watermelon indeed easy bother because flesh hidden inside. To get the best, you need to rely on the sense of smell. how to choose a watermelon, Consider also the following tips on choosing a watermelon, as reviewed Zester Daily:

Do not buy a watermelon before summer
Buying a watermelon should be at the height of summer. Because watermelon requires a perfect summer sun in order to grow well. Please note the height of summer in each region as they may be different from each other.

As much as possible buy local watermelon
It is better to buy a watermelon from a local orchard. You will have a greater chance to get ripened watermelon.

Consider the selection of seedless watermelon or watermelon local
Most people now prefer seedless watermelon. They do not think that most of the seedless watermelon is not produced locally. So, watermelon-watermelon is definitely a long journey before it reaches you. Contamination risk becomes greater.

Buy watermelon sized
Watermelon is larger is not always better. Watermelon is good depending on the variety, garden, and how long in the trunk. But certainly, choose a watermelon with a thick meat so if it's not sweet, at least you get the meat.

Buy watermelon weight
There is a huge watermelon, but it is lighter than the smaller sized watermelon. This difference depends on the water content in it. Therefore, to get the sweet and juicy watermelon, choose a weight.

See a typical sign of watermelon
Watermelon often have a white or yellow spot on the bottom side. This may be a sign of watermelon has been plucked from the tree.

Tap the melon and listen to the sound echoing from within
If the watermelon sounds like a drum produces no loud when tapped with the hand, the sign has been very mature. If his voice louder, watermelons mean young.

Never buy a piece of watermelon!
Watermelon prone to contamination by bacteria from the outside when it is cut so easily sour and mushy. Not to mention the tools to cut that is not necessarily clean.