Wash before you slice: Watermelon safety you might be missing

Surely you remember washing your hands before grabbing a juicy watermelon, but is that enough? On the one hand, the recommendations tell us to wash all fruits and vegetables, but on the other, we see the tough rind of a watermelon, which we don’t eat. So, why should we wash it if we don’t eat it?

What do you do before cutting a piece of juicy watermelon? Do you give it a quick rinse or start slicing right away? Just like with bananas, it’s essential to thoroughly wash the fruit's rind first. Here’s why.

The rule is that you must wash both vegetables and fruits with edible peel, as well as those you plan to peel. Therefore, not only apples or pears should be washed but also bananas and indeed watermelons. This practice is tied to food safety. It helps reduce the risk of transferring dirt and microbes from the rind to the fruit's flesh.

You should also know that watermelon rinds can contain pesticide residues. These do not penetrate the flesh, but if we don't wash the rind, the contaminants can transfer to our hands, knife, plate, and eventually our mouths. Also, remember that contaminants and pathogens can transfer from an unwashed watermelon rind to other fruits with edible peels that are placed nearby. Importantly, even organic fruits and vegetables should be washed.

The Chief Sanitary Inspectorate advises that fruits and vegetables should not be washed briefly and superficially but thoroughly, rubbing or scrubbing their surface under a stream of running water. CSI recommends that products with more brutal, thicker skins be scalded with boiling water or washed with a clean brush under running water. You can rinse fruits and vegetables with water mixed with table salt, lemon juice, citric acid, or vinegar.