How to pick the perfect watermelon

There's nothing better than sitting on the beach and tucking into some cold watermelon.

But if you always save this majestic fruit for the warmer months, you're missing out.

"For some reason watermelon is seen as a summer fruit, but we've got a consistent supply all year," says Johnathon Davey from Melons Australia.

Are you making the most of this incredible situation? If not, we've got you sorted.

Here's some expert advice on how to pick the perfect watermelon and some fresh ideas on how to use it.

Choosing the perfect watermelon

Sydney pastry chef Christopher Thé has had a lot of practice at this. When making his heavily Instagrammed strawberry and watermelon cake for customers, Mr Thé would often go through two tonnes of watermelon a week.

When picking cut watermelon, he says there are generally three things to look for:

• A deep and uniform red colour
• No cracks
• Very sharp edges where it has been cut

This indicates that the flesh is sweet, juicy and fresh. There's nothing more disappointing than a floury old watermelon.

But picking the perfect whole melon can be a little more tricky. How can you tell what it's like inside?

He says a good watermelon will be about 9–11 kilograms — or "the size of a medium dog".

As watermelons are about 90 per cent water, the weight is generally indicative of its water content. A heavy melon means it should be nice and juicy.

Another method Mr Thé uses is giving the melon "a whack with your palm".

"If you get a deep, resonant sound you know there aren't cracks down the centre. If the sound is hollow and light, then it's probably cracked," he says.

"It's like when you hit a drum. It should resonate."

Mr Davey supports that theory, but says the sound is "difficult to describe". He thinks it's more of a "sharp ring".

One tangible thing you can look for, however, is a distinct patch of creamy yellow on one side (where it has rested on the ground).

"That means the melon was actually ripe when it was picked," Mr Davey says.

Are there different varieties of watermelon?

Seed companies often experiment with different variations of watermelon, Mr Davey says. That includes champagne watermelons, which have a golden flesh and a sweet honey-like flavour. And miniature melons, which are 700 grams to 1.8kg with a thin rind.

But in your local supermarket, you'll usually find one consistent type; a large watermelon with mottled green skin and a pinky red centre. Odds are it'll be seedless too.

Mr Davey says that watermelons with big black seeds are "extremely rare" these days!

How to cut and store watermelon

When bringing a whole watermelon home, the first step is rinsing it under running water.

"That just gets rid of anything that's got on it through transport," Mr Davey says. "You don't want to run the knife through something on the outside skin into the flesh inside."

And, when cutting, you'll want to use the "biggest knife possible".

For skin-free slices, ABC food writer Alice Zaslavsky suggests lobbing off each end, standing it up, and then sawing down the edge where the flesh meets the rind. You can then chop the fruit in half and slice to a size of your choosing.

This is handy if you're preparing the fruit for juicing or dicing.

For skin-on triangles, Ms Zaslavsky says the process is pretty simple; cut the melon in half lengthwise and then in half again. You can then slice each portion from there.

Mr Davey says that, whichever way you cut it, you should process it and eat it as soon as possible.

"Cut watermelons will generally keep between three and four days," he says.

"Just make sure that you're doing everything possible to prevent it from drying up. Keep it in the fridge in cling wrap or an airtight container."

What to make with watermelon

Watermelon is delicious in a fruit salad, a juice or a sorbet but there are loads of creative ways you can use the fruit too.

"One of my favourite ways to use watermelon is in a granita," Mr Thé says.

"You add a bit of vodka and sugar syrup to it, then crunch it up [with ice]. It's amazing."

Watermelon is especially good when paired with mint, he says. And also rosewater or orange blossom water.

"That's really how you take it to the next level.

This can work to its advantage in savoury dishes too.

"One of the dishes that has stood out to me in my life was from [Sydney chef] Tim Pak Poy. He did a grilled quail's leg on top of a piece of grilled watermelon," Mr Thé says.

It can also bring a lot of freshness to salads. Mr Thé recommends roast duck salad with watermelon and pomegranate.

When in doubt, however, he says it's best to keep things simple. Try watermelon with fresh whipped cream. Or watermelon on its own, with a little cinnamon.

"One of the kitchen hands I used to work with was Moroccan and his little treat was oranges and watermelon with a sprinkle of cinnamon. He said that's what they did back home,"  Mr Thé says.

"You don't need to overcomplicate it!"