Safe eating experts gave recommendations on how to choose a delicious and he althy watermelon. When it comes to watermelons, with recent reports of mint infestation in our markets, safety is paramount as the fruit can absorb heavy metals and other hazardous substances.
One should not buy watermelons from dubious vendors, especially on the roads. Remember that the seller is obliged to have sanitary documents and documents for the products and to present them upon request.
Quality watermelons are large, with bright skin and a yellow spot on the side. The rind of a ripe watermelon is hard, while that of an unripe watermelon is softer and vulnerable. The tail is dry, and the meat should be juicy, without mucus, red. You can check whether a watermelon is ripe by tapping it with your finger. When struck with the palm, the fruit vibrates, and when tapped with a finger, the sound should be heard ringing.
If you cut the watermelon and the fleshy part is too bright or purple in color, it is better not to eat it. Experts warn that when cutting a window to check its quality and ripeness, disease-causing bacteria can form on the cut. The same goes for buying individual slices. And the possible content of harmful substances in it can only be determined in laboratory conditions.
At home before cutting the watermelon, be sure to wash it well with soap and water. Cut watermelon should be refrigerated for no more than two days.
