Let’s hop on a imaginary plane—no jet lag, just juice. In North America, the season starts in southern Florida and Texas as early as April. By June, it’s party time in Georgia, the Carolinas, and California. By August, even places like Indiana and Colorado get in on the action. Yes, Indiana. Hoosiers know their melons.
But what about Europe? My summer-loving friends in Spain, Italy, and Greece are drowning in watermelon from June to September. In Turkey, they eat it with feta cheese (and honestly, that combo should be illegal it’s so good). Meanwhile, Australia cranks out watermelons from December to April, because they’re upside down and do everything backwards—including seasons.
Here’s a surprising fact: China grows more watermelons than the rest of the world combined. Yes, you read that right. They produce about 80 million tons a year. That’s enough to build a pyramid of melons that would block out the sun. So technically, watermelon is always in season somewhere in China’s massive melon empire.
How to Not Buy a Dud
Okay, you’ve found the right season. Now you need to pick a winner. Forget fortune-telling—here’s the science: Look for the field spot. That’s the pale, yellow patch where the melon rested on the ground. If it’s creamy yellow, it’s ripe. If it’s white, it was picked too early and will taste like disappointment.
When Is Watermelon Season In Ohio
Also, thump it. I don’t care if you look silly. A ripe watermelon makes a deep, hollow “thwump”—like a drum. A dead one sounds like you’re knocking on a cardboard box. And always lift it. A heavy watermelon is a happy watermelon—it’s full of water and sugar.
If you’re still confused, just buy the one that looks the most smug. Watermelons know when they’re good.
