Watermelons are as All-American as a Norman Rockwell lithograph. The Fourth of July holiday conjures up images of American flags, awful, plaid, shorts, firework extravaganzas and family picnics. Often the star of the show at these sun-drenched family gatherings is the wonderful, juicy watermelon. More watermelons are sold during the Independence Day weekend than the rest of the entire year, yet these big beauties are actually available year-round. Last year, four billion pounds of watermelons were produced in the United States alone, and Americans consumed 13 pounds of watermelon per person. The watermelon is one of the most varied of all melons, with some two hundred varieties grown in forty-four states. Even the seeds can be white, spotted, brown, striped, black, pink, or red, and range in size from 5 to 15 millimeters. Watermelons are a staple of many fruit salads, and of course melon ball salads.

While most people rely on the "thump" method when selecting a watermelon, the National Watermelon Promotion Board suggests there is a more reliable way to choose watermelons. Select a firm, symmetrical watermelon that is free of bruises, cuts and dents. Turn the melon over. If the underside is yellow, and the rind has an overall healthy sheen, the watermelon is probably ripe. Select melons that are heavy for their size. Watermelons are 92% water, which obviously accounts for most of their weight. A good rule of thumb is to buy the melon size that will satisfy your needs, so you don't waste any. Melons will ripen after they are picked but their sugar content won't increase. To ripen, store melons at room temperature. It shouldn't take more than a few days, four at the most. Don't refrigerate melons unless they become too ripe or have been cut. Whole watermelons can be stored at room temperature for two weeks, longer if the room temperature is between 50°F and 60°F, however, after two weeks the quality will begin to deteriorate. Cut watermelons should be loosely covered in plastic wrap before refrigerating. Watermelon is the only melon that tastes better the colder they are.

The National Watermelon Promotion Board recommends you wash the outside of whole watermelons before slicing. In educating consumers, they also provide an easy way to remove watermelon seeds from the melon. They recommend cutting the melon lengthwise in half then cut each half crosswise into quarters. Cut each quarter into three or four lengthwise wedges. With the flesh of each wedge on top and the rind sitting on the counter, notice a row of seeds along the flesh of each wedge, about two-thirds up from the countertop. Use a long paring or utility knife and cut along this seed line removing the strip of flesh above it. Scrape the seeds from the remaining flesh that still remain attached to the rind.