From, um, the traditional methods, those first
two should be probably the best, they
both have a dull, mature, dark, uh, look to
'em. They're yellow on the bottom, firm
in texture, they have—they are very dense
or heavy, um, they—they're one of the best in
pitch, and, for the straw test, number
two's the best, um, of the two, that—that number one
didn't result, the straw, it hardly moved.
-Number three was next in line.
-Yeah, number three was
good for straw, and it was fine.
Now, number four, it had all indications
of being overripe. It was dark, yellow, soft, uh...
-And it did well in the, in the test.
-It was very, very low
pitch, but, um, it was light, uh, light, I'm not
sure why—why it was—it had low density, um, but...
And then—and then number five is your true example
of a underripe because it had—
it's light, it's, um, it's white on the bottom,
um, medium firmness, de—very, very light,
uh, said that already, but you get my point. Okay,
so let's find the results of—of course,
the six is just kind of average, um...
-Let's get to the sugar content. I'm so excited to see
what is gonna go happen in this.
You gonna start with number one?
-So I'm gonna
pull a plug out of each one of these, out
of the heart, um, and test the sugar content
using a refractometer, which, uh, is this
little gadget right here.
-You can get it online
if you want one.
-It's used a lot in the wine and honey and fruit industry. Okay. Let's start with number one.
Look at that.
-That looks great. Eat it like a popsicle.
-Now, to make this work, I have to get a little bit of
it's, uh, juice, it's, uh, fruit juice.
So I'm just gonna kinda smash it up with my fork,
part of the watermelon real quick.
Get a little messy, but...
all in the name of science.
-This is gonna be really exciting to figure this out.
-Alright, here's the first one.
-So I'll look at it in the light. You all are gonna have
to take my word for it. Alright. The sugar
content is just over 12—12 and a
quarter degrees Brix, so it's 12 and a quarter percent.
Here it goes.
Okay, that one was third in the straw
and it was...
-Same line, 12.
Yeah, okay, well, that's interesting, so all of them
-had a 12 percent content....
...of sugar, or almost. That—the—the—
the other one that won on the straw
method had 11 and 3/4, so it was a little
bit lower. So now, I'm gonna taste it, and
I'm gonna see which one I think is the
most sweet. Okay.
Mmm. That is so good. Okay. M-mm.
I'd throw that one off the table. M-mm. That goes
right there. This one was the worst one in
taste, okay, alright, I'm gonna rate 'em. The
first one was by far the best taste. Number
one. Okay, then, this one and this one were
tied, and this one, so I'll put, um, this one
was pretty good, so I'm gonna put this
one as number two, this three, three, three,
actually, that was a four, and this one, no,
that was a five, that was horrible,
a five, and this one was a four. So, that's
by taste. What do you think? So, this one
won. This one with next, which was
interesting 'cause it is 12 and a
quarter, well, both of these were 12 and a
quarter. These two were the same sugar
-content and those were the two that—that, uh, that I liked the best! That's cool!
-Proves have a good palate!
-That it does! Okay,
and this one, so this one was, uh, overripe,
so I like mine overripe, and this one
must have been on its way to overripe
maybe, I don't know. This one was perfect,
perfect. Then this one, you know, but it
was underripe according to everything
except...except, uh, the sugar test, which is
really odd, but underripe everywhere
else. So, it looks like these methods
really do work. Mm-hmm.
Yeah, it had the least—you could definitely tell it had the
least amount of water in it. I mean, even
looking at the plate right now, it's still dry.
-So what's—what—what is it that we can
definitely go by. Okay, let's see, this was
one and two for the pitch. Okay, it looks
-like the pitch was right.
Both of those were correct, you could do it.
-Rely on the pitch, but make sure they're not soft. It's pretty much the—
Okay. Although it
was good. Okay then,
alright, then on the firmness, this
one was soft, that one was firm. Yellow,
yellow. You can s—go with that, and then
this one was, um, dark, and...what was it? This one was shiny, this one was shiny, this was
dark and dull, so the dark and dull wins
over the dark and shiny, but, um, but I guess
all those methods all together work. So,
anyway, there you go, even the spinning!
Well, no, 'cause this one was the least
of the spin. I don't—I don't know that
the spinning worked.
-It had to be greater than 45 degrees, and
only the second one met that one, and, uh...
-And it was my third choice. It wasn't bad, but
I would—I liked the others better.
So there you go! So, decide for
Just a little fun!
Before you comment: Yes, I know the music is very loud in comparison to the voices. This is a now five-year-old video, and I definitely have learned and grown since this! Please turn subtitles on to understand us better!
UPDATED VERSION (tried to make it easier to listen to): /watch?v=e5oSUNfLb_E
Stacy Lyn Harris shares the "how to's" of picking out the perfect watermelon. She and her gardening "expert," Forrest, do some experiments to determine what are wives tales and what is the reality when choosing a ripe watermelon. Don't forget to visit www.StacyLynHarris.com for the blog post!