As summer arrives and watermelons come into season, how can you enjoy them healthily?
Buy a fresh watermelon: If the watermelon you buy isn't fresh to begin with, there's no point in talking about eating or storing it. Since you can't know how long it's been stored, try to avoid buying pre-cut watermelons wrapped in plastic wrap from fruit stands.
Ensure your knife and cutting board are clean: It's best to use a dedicated knife for cutting fruit, and avoid using the same one for meat or vegetables. Keep your knife and cutting board clean, and wash them with hot water before cutting the watermelon.
Finish it quickly: Watermelon is high in sugar and water, making it a fertile ground for bacteria. However, bacterial growth takes time. If you eat the cut watermelon quickly, the rate of bacterial growth will be limited.
Do not store at room temperature for more than 4 hours: In hot weather, whether it's a half or cut into pieces, a watermelon will become a breeding ground for bacteria within 6 hours if left unprotected. Once cut, a watermelon should not be stored at room temperature for more than 4 hours. Any leftovers should be refrigerated as soon as possible and kept as whole as possible.
Do not refrigerate for more than 24 hours: When storing watermelon in the refrigerator, either wrapped in thin plastic wrap or directly placed inside, do not keep it for more than 24 hours. Before eating refrigerated watermelon, you can first cut off about 1 centimeter from the surface.
Choose plastic wrap carefully: The main components of plastic wrap sold on the market today are polyethylene (PE), polyvinylidene chloride (PVDC), and polyvinyl chloride (PVC). The first two are safe, while PVC wrap is less safe and is not recommended for purchase.