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Key Takeaways
- Washing watermelon before cutting it can help prevent bacteria from entering the fruit.
- It only takes a minute, but it can help lower your risk of food poisoning.
- Be sure to store cut fruit properly, too.
Failing to wash a watermelon rind before cutting can introduce bacteria into the fruit’s edible part. This simple step can significantly lower your chances of foodborne illness.
Why You Should Wash Your Watermelon
When you cut a watermelon, your knife can transfer bacteria from the rind into the fruit.
If bacteria such as Salmonella or E. coli are on the rind, they can be transferred into the fruit. These bacteria can then multiply, especially if the fruit is left out too long or not stored correctly.
Watermelon can pick up bacteria at various points, from the field, where it grows, to your grocery cart and kitchen counter. Growing on the ground increases the chance of contact with dirt, water runoff, or animal droppings.
How to Safely Prep Your Watermelon
Following a few simple steps when handling and cutting watermelon can help reduce the risk of food poisoning. These food safety habits are good to follow for most fruits and vegetables:
- Wash your hands before and after handling produce.
- Rinse the entire outside of the watermelon under running water. Because the rind is thick and firm, you can gently scrub it with a clean produce brush, if you have one.
- Dry the outside with a clean towel or paper towel before slicing. This can help reduce moisture that bacteria might thrive on.
- Use a clean knife and cutting board to avoid cross-contamination from other foods or surfaces.
Even though watermelon seems pretty low-risk, it’s still a raw fruit, and raw foods can sometimes carry germs. These germs aren’t killed off since the fruit isn’t cooked.
Tips for Safe Storage
Once watermelon is cut, it should be stored in the fridge as soon as possible. Like many fresh foods, watermelon can quickly become unsafe if it sits at room temperature for too long. Cut watermelon stays fresh in the fridge for about three to five days.
Here are a few helpful storage tips:
- Refrigerate cut watermelon within 2 hours: Aim to chill it even sooner if it’s a hot day or you’re outside.
- Keep your refrigerator at or below 40°F: This helps slow bacterial growth and keeps produce fresher longer.
- Store watermelon in a sealed container or bag: This helps prevent it from drying out and protects it from picking up odors or bacteria from other foods.
- Keep your refrigerator clean: Wipe up spills quickly, especially from raw meat, to avoid cross-contamination.
- When in doubt, throw it out: If your watermelon looks mushy, smells off, or turns a deep red, it’s best not to risk it.
Read the original article on Verywell Health
