Wash the Watermelon Rind Before Cutting It, Experts Say

Food safety experts advise washing a watermelon’s rind thoroughly before cutting it, even though the peel is not eaten. The reason is that during growing, transport, and storage, the outside of the fruit can collect soil, dust, dirt, and sometimes bacteria. When a knife passes through the rind into the flesh, anything on the surface can be carried inside with the blade.

The guidance applies to other thick-skinned produce as well, including melon and pumpkin. The recommended method is simple and takes less than a minute: rinse the rind under running water, gently rub the surface with your hands or a dedicated produce brush, then dry it with a paper towel or clean cloth before slicing.

Experts say soap or special cleaning products are unnecessary, and they recommend using only running water. They also stress that a watermelon may look clean even if its surface has picked up contaminants along a long route from field to warehouse, truck, and store shelves, so the wash should be a routine step rather than something done only when dirt is visible.

The article also warns about a common mistake after cutting. Watermelon should be refrigerated as soon as possible, because pieces left at room temperature for hours lose quality and may be more vulnerable to bacterial growth. Storing cut watermelon in a sealed container in the refrigerator helps preserve freshness, texture, and taste.