How to tell if a watermelon has gone bad
To avoid the unpleasant consequences of eating stale watermelon, you need to know what a healthy fruit should look like. This can be determined both by external signs and by taste.
External signs
First of all, it is necessary to evaluate the appearance of the fetus. The watermelon should not have dents, deep scratches or other damage. The skin should be dark green or striped, without any spots of brown or black. The exception is a yellow earthen spot, which is formed due to the watermelon adhering to the soil during ripening.
A fluffy coating indicates possible spoilage of the fruit - infection with mold fungi. Plaque can be of different colors, depending on the type of mold.
The place where the stalk is attached must be dry and hard. If it presses under the pressure of your fingers, most likely the entire watermelon has completely rotted from the inside.
You can accurately determine the freshness of the fruit after cutting it. Healthy flesh has a red or pinkish tint. There are also special varieties with yellow or orange flesh. But if the watermelon has an uneven color, this is a sure sign of the beginning of rotting. Dry pulp with hard veins that separates from the seeds also indicates that the product is stale. As well as a texture that is too soft or mushy.
Before cutting into a watermelon, you should shake it. If the fruit gurgles inside while shaking, it means it is rotten.
Freshness rating by date
If you bought packaged watermelon at the supermarket, you should pay attention to the label. You should not eat berries that have expired.
Taste and smell
Even an uncut fruit will exude a light, pleasant aroma. If you smell a sour or bitter smell, it means the fruit has gone sour. A smell reminiscent of wine or mash indicates the same thing.
Spoiled fruit will taste unpleasantly sour, with sticky pulp.
Where to buy watermelons
It is best to buy fruits directly from watermelon fields. They were not transported and were collected on the day of use. Such products are usually of the highest quality. Markets are in second place in the ranking, but consider the type and timing of transportation. The further you are from the field, the greater the risk of buying unripe fruit.
Watermelons are also subject to declaration, according to the regulations of the Customs Union - TR CU 021/2011 “On the safety of food products.” Sellers must have a corresponding declaration from the organization that grew these watermelons. The seller must also have a medical record. Only if these conditions are met can you count on purchasing a quality product.
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Signs of a spoiled fetus
If at least one of the signs listed below is observed, it is worth carefully examining the fetus for the presence of others.
Signs of a rotten watermelon:
- gurgling when shaking;
- the presence of spots of yellow, gray, brown, black, not counting the earthen spot;
- mold fluff on the crust;
- soft place for attaching the stalk;
- soft dents on the surface of the peel;
- unpleasant sour or bitter smell and taste;
- sticky pulp;
- hard veins;
- change in flesh color;
- voids around the seeds.
In order not to buy already spoiled fruit, it is better to inspect it on the spot.
But sometimes a watermelon looks quite normal on the outside, but turns out to be spoiled on the inside. This often happens due to improper or too long storage. Nitrates are also the reason why watermelons quickly deteriorate from the inside.
Where do watermelons come from to the market?
In Russia, the Krasnodar Territory, Stavropol Territory, as well as the Rostov, Volgograd, Astrakhan and Orenburg regions are considered “watermelon” regions. Most watermelons are grown in the Volgograd region, but agricultural technology does not stand still. New varieties are also appearing that are resistant to temperature changes and other negative factors.
Now good watermelons grow in the Voronezh, Saratov, Kurgan regions, in the Primorsky and Altai Territories. Imported watermelons are brought from Kazakhstan in the summer and from Iran in the winter. There are also small supplies from Turkey, Brazil, Costa Rica, China, Thailand and Egypt.
What are the dangers of eating sour watermelon?
Eating missing watermelon risks poisoning. Signs begin to appear after 2-6 hours, including:
- weakness;
- elevated temperature;
- nausea, vomiting;
- diarrhea;
- stomach ache;
- dizziness, sometimes headache.
More serious symptoms may also appear, such as cardiac dysfunction and loss of consciousness.
Reference. You can get poisoned not only due to improper or too long storage of the fruit. Nitrate watermelons can also cause digestive problems. In the human body, nitrates are converted into toxic compounds - nitrites.
Another reason why people get poisoned from eating watermelon is that the fruits are poorly washed. Therefore, it is very important to wash watermelons thoroughly before cutting.
First aid
There is a certain procedure for dealing with poisoning. First you need to rinse your stomach and drink activated carbon or other sorbents.
Gastric lavage at home is as follows:
- Prepare 1 liter of water at room temperature.
- The entire amount is drunk in one gulp.
- After this procedure, the stomach is cleared of its contents on its own - an attack of vomiting occurs.
Washing can be done 2-3 times in a row.
Important. Children under 3 years old should not have their stomach washed at home, as their protective reflexes still do not work well. Young children may not be able to control vomiting and may choke. Gastric lavage of babies can only be performed by specialists.
After this, you need to drink a lot of water. This will help remove toxins from the body and help avoid dehydration.
Even after all the procedures, the condition may worsen, so it is very important that someone is always with the poisoned person until the ambulance arrives.
You cannot take painkillers and antidiarrheal drugs in such a situation. They will only hide the true condition, but will not provide adequate help.
The benefits and harms of watermelons
Summer berries are not only tasty, but also healthy. Watermelon contains magnesium, which acts as a preventative against stress and the formation of kidney stones, and has a positive effect on the functioning of the nervous system. The pulp also contains folic acid, vitamin C, antioxidants, riboflavin, thiamine, and provitamin A.
In addition, the berry contains citrulline, an amino acid that helps dilate blood vessels and reduce muscle pain after exercise.
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Proponents of a mono-diet like to lean on watermelon, when they eat only one product for a day or several. This should not be done: although the berry is low in calories (100 grams contains 38 kcal), it contains a large amount of fructose, which increases blood sugar levels. Still, you shouldn’t deceive the body: it’s better to make a balanced diet so that it includes proteins, fats, carbohydrates and fiber.
Terms and conditions of storage
Whole watermelons can be stored at room temperature for 1-2 weeks. In the refrigerator - 3-4 weeks.
Advice. This method will help extend the shelf life: a small fruit weighing up to 4 kg is washed, dried and hung in a net in a cool place.
Cut fruit loses freshness much faster. It only lasts 2-3 days in the refrigerator. At the lowest possible temperatures - 5 days. This is provided that the watermelon was not cut for a long time on the table at room temperature. To store slices, it is better to use an airtight container.
It is not recommended to keep watermelon in the freezer. Once you set the fruit on the table and it thaws, most of the juice will flow out of the pulp. Because of this, the taste and structure may change.
How much watermelon can you eat per day?
There are no strong restrictions, but you don’t need to eat so much that you simply fill your belly. It is important not to eat watermelon together with or immediately after other foods: this can lead to increased gas formation and discomfort in the intestines.
Watermelon: contraindications for use
It is not recommended to use watermelon for kidney stones and gall bladder stones, some diseases of the gastrointestinal tract, cystitis and prostatitis. It is also not recommended for pregnant women in their final stages to indulge in watermelon. It is better to consult your doctor for more details.
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What can be made from overripe watermelons
There is no need to throw away an overripe watermelon. You can prepare very tasty dishes from it. You need to take only whole watermelons, without damage. If the integrity has been compromised, then lactic acid fermentation occurs inside, which is harmful to humans.
Baking “Drunk Watermelon”
An original dessert with a light wine note and fruity taste.
Ingredients:
- 1 watermelon weighing no more than 5 kg;
- 500 g ready-made puff pastry;
- 150 g sugar;
- 1.5 glasses of dry white wine;
- 1 glass of cream;
- 1 lemon;
- 40 g gelatin;
- 100 g powdered sugar.
Preparation:
- Wash the lemon. Squeeze the juice out of it. Grate the zest on a fine grater.
- Roll out 250 g of dough to the size of a baking dish.
- Cut the second half of the dough into squares. Form triangles out of them and place on a separate baking sheet.
- Cut the watermelon pulp into small pieces and place on the rolled out dough.
- Bake the triangles and the layer alternately at 180 degrees until golden brown.
- In a bowl, mix wine, lemon juice, sugar and gelatin.
- Cook the mixture for 5 minutes over low heat, stirring constantly.
- Remove from heat and cool.
- Pour the gelatin-wine mixture over the finished puff pastry.
- Place in the refrigerator for 2-3 hours.
- Carefully remove the cake from the mold.
- Beat cream with powdered sugar.
- Spread cream on cake.
- Top with puff triangles and sprinkle with lemon zest.
Braga from fermented fruit
This recipe uses pressed yeast, but wine yeast can also be used.
Ingredients:
- 25 kg of seedless watermelon pulp;
- 50 g pressed yeast;
- 2.5 kg of sugar.
Preparation:
- Rub the pulp through a sieve.
- Sprinkle the resulting puree with sugar and leave for half an hour.
- Mix thoroughly until the sugar is completely dissolved.
- Dissolve yeast in warm water.
- Pour them into the puree.
- Mix carefully.
- Pour the mixture into a fermentation container. Place a water seal or a medical glove with a hole on the neck.
- Place the bottle in a dark place.
- Fermentation lasts 5-7 days.
- Then strain the liquid.
Let's sum it up
Souring a watermelon is not a reason to throw it away. If you have time and desire, then you should try making baked goods or drinks from it. After such treatment, the missing fruit will no longer be harmful to the body of an adult. Under no circumstances should spoiled watermelon be eaten in its unprocessed form, otherwise it can cause serious poisoning.
At the end of summer, it is difficult to resist enjoying the juicy and sweet pulp of a watermelon. However, this can result in serious health problems.
How can watermelons be dangerous, and how can you protect yourself and your loved ones from poisoning? "So simple!" will tell you about the signs of a dangerous watermelon and teach you what to do if you do get poisoned.
Signs of watermelon poisoning
If after eating watermelon you feel suddenly unwell, you should call an ambulance, since watermelon poisoning is one of the most dangerous. Signs of poisoning usually appear 2–6 hours after eating watermelon.
These include: nausea, pain and cramps in the abdomen, diarrhea, fever, weakness, headache. These are the main signs. But with severe watermelon poisoning, the condition can also be aggravated by blue lips: nitrites disrupt the transfer of oxygen in the blood and the processes of tissue respiration.
Who are contraindicated for watermelons?
Meanwhile, watermelon is contraindicated for certain ailments. Thus, it should not be consumed by diabetics because it contains high sugar content.
Since watermelon can cause flatulence, intestinal colic and increased blood pressure, it is not advisable to eat it in large quantities for people suffering from gastrointestinal problems and hypertensive patients. Doctors advise such patients to eat watermelon only in small doses and always separately from other foods.
It is better not to give watermelons to children under three years of age - at this age the digestive system is very sensitive to any kind of toxins.
