As the summer months arrive, one of the biggest life decisions I face every year is how to pick a perfectly ripe watermelon. There is nothing worse than getting home, slicing into a beautiful melon, and realizing it tastes like crunchy water with disappointment sprinkled on top. Over the years, I have learned that choosing the right watermelon is almost an art form.

The first thing to look for is the field spot. That creamy yellow patch on the bottom of the watermelon is where it sat on the ground ripening in the sun. If the spot is white or pale green, chances are the melon was picked too early. A deep buttery yellow spot usually means sweet success.

Next comes the weight test. A ripe watermelon should feel heavier than it looks. More weight means more water, and more water usually means juicy goodness waiting inside. Pick up a few and compare them. Your arms may get a workout, but your taste buds will thank you later.

Then there is the famous knocking method. Give the watermelon a firm tap. A ripe one should produce a deep hollow sound, almost like a drum. If it sounds dull or flat, keep it moving.

Finally, pay attention to the shape and skin. A good watermelon should look symmetrical without strange bumps or dents. The skin should also appear dull rather than shiny. Shiny watermelons are often underripe.

Choosing the perfect watermelon may not solve all of life’s problems, but on a hot summer day, it comes pretty close.