How to Handle and Store Watermelon Safely

Wash the watermelon under running water before cutting it, even if you do not plan to eat the rind. This helps prevent dirt and microorganisms on the outside from transferring to the flesh through a knife.

Use clean hands, utensils, and cutting surfaces. Refrigerate cut watermelon promptly in a covered container, and avoid leaving it unrefrigerated for extended periods. As a general food-safety guideline, perishable cut fruit should not remain at room temperature for more than two hours, or more than one hour when the temperature is above 90°F (32°C).

Follow local food-safety recommendations if the fruit has been exposed to heat or if you are uncertain about its storage history.

The Bottom Line

Cracks inside a watermelon are not automatically a sign of chemical contamination or a health hazard. They can result from natural variations during fruit development and may affect the fruit’s appearance or texture.

The most important considerations are whether the watermelon shows signs of spoilage and whether it has been handled and stored properly. When there are clear signs of deterioration or doubts about its safety, discarding it is the prudent choice.

By evaluating produce carefully and following basic food-handling practices, consumers can make informed decisions without relying on alarming or unverified claims circulating online.