The University of Life Sciences in Iasi recently organized a watermelon tasting, as it is the season for watermelons.
It was the perfect opportunity for specialists to teach those present how to choose a watermelon from a pile. How do you take home the sweetest one from a mountain of watermelons?
The Most Appreciated Watermelon Variety
Over 20 varieties of watermelons and hybrids were available for tasters. Yellow and red watermelons, with seeds or seedless, attendees had plenty to choose from.
Among the favorite varieties was “Black Castle,” as reported by a local newspaper.
The sweet taste and fine texture captivated most of the visitors at the exhibition.
When it’s ready to eat, it’s simple, but when you need to choose one yourself from the market, a dilemma arises. Which one from the large pile is the ripest and sweetest?
How to Choose a Tasty Watermelon
The skin of the fruit, the spots on the rind, and the color are all details that can help us avoid regretting the money spent at the market.
A good watermelon should be of medium size: not too big, not too small. First, we look closely at the skin of the watermelon to see if it is fresh. This is very important.
The skin should be as green as possible and have a certain shine. Generally, there is also a yellow spot that forms on the rind, indicating that it is a watermelon that has reached maturity.
Then, it should have texture; when we touch it, we should feel that it leans somewhat towards firmness, the flesh should be juicy, crunchy, refreshing, and at the same time, when we taste it, it should have flavor and aroma, explained Professor Vasile Stoleru.
An Interesting Detail About a Good Watermelon
In addition to tips on how to choose a good watermelon, the specialist shared another interesting aspect.
Refrigerated watermelons significantly lose their nutritional qualities.
The watermelon is taken at 38-40 degrees when it is stored and then placed in the refrigerator. It is best that, when brought home, the watermelon is slightly pre-cooled, if possible, kept at a temperature of 20-22 degrees, then placed in the refrigerator, he added.
