Check if your watermelon is still fresh for eating by inspecting, slicing and smelling the watermelon. Watermelons have a shelf life of seven to 10 days, or two to three weeks in the refrigerator. After the melon has been cut, however, it beings to go bad quickly.Know More
Carefully examine the outside for signs of mold and dark-colored spots, which could be an indication the inside is rotten.
Cut into the watermelon. The inside should be deep pink or red in color. Otherwise, do not eat it.
Bring the watermelon close to your nose and sniff it. If it has a tangy or sour smell, throw it out.
Watermelon is related to cucumber, pumpkin and squash and is by weight the most consumed melon in the United States, followed by cantaloupe and honeydew. It has anti-inflammatory properties and a high level of lycopene, which prevents cells from being damaged and may lower the risk of heart disease.Full Answer >
When selecting a watermelon, pick the melon up and ensure that it feels heavy for its size, even if it is a small melon. Look for a splotch on the watermelon; this splotch forms from the melon lying on the ground and should be yellow if the watermelon is ripe.Full Answer >
Commonly mistaken for a fruit, watermelons are actually vegetables that are part of the squash and cucumber family. The first watermelons, which originally grew in Africa, were mostly seeds and rind, while the watermelons eaten all over the world today are sweeter, larger and have thinner rinds.Full Answer >
Nutrients in watermelon include lycopene and citrulline. Lycopene is a phytonutrient that plays a role in supporting heart health and possibly bone health. Citrulline is an amino acid that the kidneys convert into another amino acid called arginine; amino acids are the building blocks of proteins.Full Answer >