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Why You Should Throw It Out
Fermented watermelon may contain harmful bacteria or toxins that can lead to food poisoning. Symptoms can include:
- Nausea or vomiting
- Diarrhea
- Stomach cramps
- Headaches or dizziness
In severe cases—especially in children or the elderly—foodborne illnesses from spoiled fruit can cause serious complications.
How to Avoid Buying a Bad Watermelon
Here are some quick tips to ensure you’re picking a safe, ripe melon:
- Choose watermelons that are firm, heavy, and free of soft spots
- Look for a creamy yellow field spot, indicating ripeness
- Avoid melons that have a sour smell or oily residue on the rind
- Store whole watermelons in a cool, dry place, and refrigerate after cutting
Once cut, watermelon should be eaten within 3–5 days, and always kept refrigerated.
Safe vs. Spoiled: Know the Difference
| Safe Watermelon | Spoiled Watermelon |
|---|---|
| Bright red or pink flesh | Pale, mushy, or stringy flesh |
| Mild, sweet aroma | Sour, sharp, or fermented smell |
| Firm texture | Slimy or bubbly texture |
| No internal cracks | Large cracks, foam, or pressure buildup |
Final Thoughts: Trust Your Senses
Watermelon is supposed to be sweet, juicy, and refreshing—not bubbling, smelly, or explosive. If you cut into one and something feels off—trust your gut (before you risk upsetting it). When in doubt, throw it out.
Would you like a printable watermelon safety checklist or a guide on how to choose the perfect ripe melon at the store?
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