Watermelon is one of the most popular fruits of the summer. However, whether it remains a refreshing treat or becomes a potential health risk depends largely on how it is handled and consumed.

Watermelon is more than just a cooling fruit. It is also a nutritional powerhouse, consisting of approximately 94% water and containing protein, fiber, and essential vitamins. It is particularly rich in citrulline and lycopene, compounds associated with cardiovascular health, anti-inflammatory effects, and healthy skin and hair.

Despite these benefits, improper handling and storage can significantly increase the risk of foodborne illness.

Tan Dunci, a nurse from the Clinical Toxicology Department at Chang Gung Memorial Hospital in Taiwan, has repeatedly emphasized the importance of proper food safety practices when consuming watermelon. She highlights five common mistakes that should be avoided.

1. Scooping Watermelon With a Spoon and Saving the Rest for Later

Eating directly from a halved watermelon with a spoon can introduce saliva and bacteria into the fruit. If the remaining portion is stored and eaten later, bacteria may multiply rapidly in the moist, nutrient-rich flesh.

One concern is Listeria monocytogenes, a bacterium that can cause serious infections, including sepsis and meningitis, particularly in pregnant women, older adults, and individuals with weakened immune systems. Refrigeration slows many bacteria, but Listeria is capable of surviving and growing at low temperatures.

2. Combining Watermelon With Certain Foods

Some sources caution against eating watermelon with foods such as bananas, seafood, or lamb. However, for most healthy individuals, there is no strong scientific evidence that these combinations are inherently dangerous.

That said:

• Bananas and watermelon both contain potassium, so people with severe kidney disease may need to monitor potassium intake.
• Seafood should be consumed fresh and properly stored to reduce food poisoning risk.
• Rich or heavy foods may cause digestive discomfort in some individuals when eaten in large quantities.

The main concern is not the combination itself, but the underlying health condition and the quantity consumed.

3. Eating Watermelon Without Washing the Rind or Eating Pre-Cut Fruit Immediately

The outer rind of watermelon can carry bacteria, dirt, and mold from transportation and handling. If the rind is not washed before cutting, the knife may transfer contaminants to the edible flesh.

Pre-cut watermelon sold in stores may also be exposed to bacteria from equipment or handling. At home, it is best to:

• Wash the rind thoroughly before cutting
• Use a clean knife and cutting board
• Refrigerate promptly after slicing

4. Drinking Too Much Watermelon Juice

Watermelon contains natural sugars. Drinking large amounts of juice, especially commercially sweetened versions, can increase overall sugar intake and contribute to blood sugar spikes.

Moderation is especially important for people with diabetes or those monitoring their calorie intake. A reasonable serving is about one cup of diced watermelon, and total fruit intake should fit within a balanced diet.

5. Eating Watermelon That Has Spoiled or Been Stored Too Long

Watermelon should be discarded if it becomes:

• Slimy
• Sour-smelling or sour-tasting
• Soft and mushy
• Discolored or moldy

Cut watermelon should generally be consumed within two to three days when refrigerated. Even if it still appears fresh, bacterial contamination can increase over time.

Safe Tips for Enjoying Watermelon

• Wash the rind before cutting
• Use clean utensils
• Store cut watermelon in the refrigerator
• Consume within two to three days
• Discard any fruit with signs of spoilage

When handled properly, watermelon remains a delicious and nutritious part of a healthy diet.