Ah, watermelon! It’s a symbol of summer enjoyment. Sweet juices fill every perfect, crisp bite. Biting into a ripe watermelon on a hot day feels so good. Finding the perfect watermelon is just the first step, keeping it at its best takes some understanding. Knowing when it is likely to go bad is essential so that you can avoid disappointment from spoiled fruit.
The journey of a watermelon from vine to table is very important and each step changes its life potential. Watermelons can be picked anywhere from one day to four weeks, which is quite a range. Storage methods and whether or not they are cut also make a difference. Whole melons will keep at room temperature for seven to ten days. Chilling it in the refrigerator extends it even longer so that it will keep for two to three weeks. This provides extra time for summer cooking programs.
Watermelon spoils faster when sliced than whole, and will keep for about four to seven days when cut. You’ll need to cover it tightly and keep it cold to keep it longer. Pre-sliced watermelon in the store usually has a sell-by date, which is an indication that the watermelon will go bad soon.
How can you tell if your watermelon has gone bad? The signs of spoilage may be very obvious to you. Other times, they give a more subtle impression. Spoilage occurs when the appearance, texture, odor and taste change. Checking these areas will help prevent summer food spoilage.
First look at the outer part, the rind. Well-ripened rinds have clear lines and darker color between the lines. Once spoiled, these visual cues fade away. A dull shell and poorly defined stripes are warnings to eat it as soon as possible because there may not be much time left. Dark spots on the rind mean increased spoilage. At this stage, the watermelon is usually about as bad as it can get. Unfortunately, this is the time to throw it away.
The texture of the rind is also an important clue. The rind of a ripe watermelon should feel firm, and when the shell feels flimsy it indicates that the watermelon has begun to spoil. If a finger can easily be pressed into the rind, the spoilage is worse and it is probably no longer safe to eat.
There are also obvious signs of deterioration inside the pulp. Healthy, fresh pulp is smooth inside and has a consistent texture. Overripe pulp will show larger cracks or grooves. These cracks usually form around the internal seeds, indicating that the fruit is past its optimal ripeness.
Texture is probably the most obvious sign, as ripe fresh watermelon is crisp and juicy. When you bite into it, there will be a slight rattling sound, when the watermelon is definitely well hydrated. Overripe watermelon flesh, on the other hand, loses this quality. Instead, it starts to become dry and rough inside.
The change in texture is sometimes matched by a visual change. The dried fruit will appear creamier than its bright red color. This also means that the watermelon is starting to deteriorate. Generally, it is still safe to eat dry and gritty watermelon. However, it is expected to spoil quickly afterward. The last absolute stage is when the watermelon becomes sticky or slimy. If this is the case, don’t try to preserve it. Throwing it away is the only way.
Smelling also helps gauge freshness. Ripe watermelon smells fresh and sweet. Smelling the entire watermelon can be difficult because of its thick skin. Smell the bottom of the stem to get the odor. A foul or fermented odor means that the fruit inside has gone bad.
Visible mold is the most serious warning sign. Mold growth on fruit requires quick action and all should be thrown away immediately. Eating moldy watermelon can easily make you sick. Even smelling mold can cause problems.
Proper storage will maximize the benefits of this summer treasure. Of course, a whole watermelon will keep better because its interior is not affected by air. There are few particularly good options for whole melon storage, and sometimes it’s okay to leave the whole melon on the counter.
Please be careful not to let the watermelon get sunlight. It’s okay if you eat it within a week, if it’s at a stable room temperature. If you want the watermelon to last longer, refrigerating the whole melon is definitely the way to go.
The real trouble is how to preserve the remaining watermelon after cutting. Mainly, it absorbs odors from the refrigerator and also helps bacteria to grow. This is why cut fruit has a shorter shelf life.
Like an oven, a refrigerator has hot and cold zones. These temperature changes can affect how well your food stays fresh. The refrigerator door is usually the warmest spot. When the door is open, hotter air blows on the food inside. Temperature changes in the door area are not good for all foods. The refrigerator door is only good for condiments or bottled drinks. It is not the best place for delicate cut fruits.
Try the back inside the refrigerator. Shelves near the center or bottom also work well. These areas are always cooler. Hot air rises, so the lower shelves are colder. Keeping cut melons there helps keep temperatures low. The ideal temperature slows down the bacteria from growing in large numbers.
Refrigeration alone is not enough. It is also very important to properly cover cut melons and not expose the cut part to air. It’s best to use plastic wrap to cover cut fruit works well. Pull the cling film tightly so that it hugs the surface of the fruit. This will minimize the fruit’s contact with the air inside.
You can also use airtight containers that provide a good barrier. It is better than protecting it with just plastic wrap. As it can completely block out air and odors.
Please be careful to pick up things faster and to close the door faster. This maintains stable cold conditions that are conducive to preserving fruit, which will extend the time you can enjoy your summer fruits.
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