Think you can skip washing your watermelon because you don’t eat the rind? Think again.
According to food safety expert Dr. Darin Detwiler, not scrubbing your melon before slicing could land you with an uninvited guest at your summer picnic: a gnarly case of food poisoning. Watermelons grow on the ground, soak up dirt, bacteria, manure, and whatever else nature (and human handling) throws at them, and then ride filthy trucks and grocery carts right to your kitchen.
By the time that smooth green orb hits your cutting board, it’s probably been pawed by half the population. And when you slide your knife through it, guess what? That blade acts like a germ-delivery system, dragging everything from E. coli to Salmonella straight into the fruit’s juicy center.
Worse? You’re not cooking it. Watermelon’s raw, which means any bugs you serve are alive and well. And if they make it to your gut, expect the full food poisoning experience—vomiting, diarrhea, and a miserable day spent hugging the toilet instead of lounging poolside.
Here’s how to stop the madness:
- Rinse under cool running water.
- Scrub with a clean produce brush—no soap, no bleach.
- Pat dry with paper towels.
- Make sure your knife and cutting board are also clean.
This isn’t just about watermelon, either. Cantaloupes, with their cratered skin, are even germier. Once you’ve sliced, eat or chill the pieces within two hours—stat. Keep leftovers in the fridge, sealed, and at a temperature below 40°F.
Take the extra minute to scrub because nothing ruins summer faster than a watermelon-induced bathroom marathon.
