Rinse and scrub before slicing a melon It's good practice to wash any kind of fruit or vegetable before consumption, but that goes double for melons. First of all, they have larger surface areas on which germy parasites, mold, and bacteria can reside.
Watermelons are handled a lot from field to farmers' market, so washing them is important in order to keep bacteria out of the edible flesh. Give the watermelon a good rinse under cold water, and if you have one, gently scrub the whole rind with a produce brush. This will also help remove any dirt or debris.
Well, even if you're not planning on a mega-dose of fibrous skin and rind, there is a good reason to rinse off that melon: germs. The knife that cuts through the melon's tough exterior can transfer nasty bugs to the sweet flesh you do consume.
If you don't properly wash the melon before you cut it, you might introduce E-coli to the inside of the melon. The bacteria will attach onto the knife blade from the surface of the dirty melon and travel through the melon, once the cuts are made, it contaminates every slice.
Gently rub produce while holding under plain running water. There's no need to use soap or a produce wash. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
Watermelon tends to slice easier when it's very cold to begin with. Place watermelon cubes into large airtight fridge containers.
They're a good source of fiber.
The white part of the rind is a good source of fiber, Davar says, which helps aid in digestion. Along with promoting regularity, diets high in fiber can enhance gut health and help manage cholesterol and blood sugar levels2 .
Detoxification
The diuretic properties of watermelon can help flush out excess water and toxins from your body. This can help reduce bloating and improve your digestion. Also read: Stay cool and healthy this summer with watermelon: 5 delicious ways to enjoy it!
You can reduce and often eliminate residues on fresh fruits and vegetables by following these simple tips: Wash produce with large amounts of cold or warm tap water, and scrub with a brush when appropriate. Do not use soap or chlorine bleach water solution.
After eating fruit, rinse your mouth out with water. Don't brush your teeth immediately after eating because you may knock loose soft pieces of enamel. Instead, wait thirty minutes to an hour before brushing, to give the enamel time to resettle.
Salt is a great way to enhance these fruits' natural sweetness. Salting watermelon also improves the fruit's texture. A little sprinkling of salt brings all the liquid to the surface of the water-rich fruit. As a result, each bite is guaranteed to be juicy and sweet.
Washing Produce at the Packinghouse/Processor
It is common for produce to go through a postharvest rinse prior to arriving at the grocery store. Produce is washed in order to clean the produce, and to remove any microbial contaminants (e.g., Listeria, Salmonella, E. Coli 0157:H7).
Table manners for eating watermelon at more formal occasions. When using a fork, carefully flick the seeds away with the tines and push them to the side of your plate; then use the edge of the fork to cut bite-sized pieces.
As long as your watermelon still tastes and smells good, and the rind is firm, it should be okay to eat even if the flesh is mushy. A lot of people dislike the mushy texture, however, so you may wish to use the watermelon in a smoothie or another kind of sweet drink.
Yellow watermelon contains more of the antioxidant beta-carotene than red watermelon. Beta-carotene is thought to protect against cancer and eye disease. Use yellow watermelon in fruit salads, on platters and in desserts, smoothies and juices.
1. Never combine melons with any other fruits. It is recommended to avoid mixing watermelons, muskmelons, cantaloupe, and honeydrops with other fruits. “Melons should only be eaten with melons as they are digested more rapidly than other fruits.
The soft, white seeds are much easier to chew and are more enjoyable to eat than the hard, black seeds. "Although both are safe to eat, most people spit out the black seeds since they are hard to chew and make eating the flesh of the watermelon more cumbersome," Shames says.
Indeed, the rind is often discarded once the juicy pink part has been devoured. However, throwing watermelon's green rind in the garbage can is far from being necessary. In fact, watermelon rind is perfectly edible! Many health professionals even recommend eating it for its many benefits.
While it may be tempting to work through half or more of an entire watermelon in one sitting on a hot summer afternoon, experts like Derocha say it's best to eat one cup at a time as a general recommendation, rather than an entire fruit outright.
Watermelon's rinds as well as flesh contain L-citrulline that thins the blood vessels which in turn helps to regulate blood pressure. Watermelon rinds have high fiber content which keeps the person full and improves the metabolism. Moreover, watermelon rinds are low in calories which makes them perfect for weight loss.
They explain that watermelon continues to produce some nutrients even after being picked up. Refrigerating the fruit slows down or stops the whole process. In fact, at refrigerated temperature they might start decaying in a week (whereas usual shelf life of a watermelon is 14 to 21 days).
Water melon has a lot of water in it. Due to the presence of water in a water melon, it has high specific heat capacity and therefore thus does not heat up easily. It stays cool.
Whole melons like watermelons, honeydews, and cantaloupes retain their flavor best at room temperature. Storing them at normal temperatures may even help keep their nutrients intact. Plus, they take up a lot of space in the fridge. Only once they're cut should you refrigerate them, and only for a few days at most.