Here's How to Make Cut Watermelon Last For Days
Keep it fresh for longer!
As summer comes to a close, I know I personally am trying to consume as much of the summer fruits as I can. But I’m also somebody who likes to prep my fruit by cutting it up all at once for easy access. That’s where watermelon becomes tricky. Without proper storage or conditions, I’ve learned the hard way that watermelon can quickly go bad. Here are just a couple tips and tricks to ensure your watermelon doesn’t do the same.
How To Store Cut Watermelon
The first essential step is, of course, washing your melon to ensure all bacteria is cleaned off. Next step is cutting up your watermelon, as storage for your fruit is highly dependent on your cuts.
For Larger Pieces Of Watermelon
If you’ve decided to go the stick or triangle route, plastic wrap will be your best friend. Wrap the cut end with plastic wrap and store in your fridge. I recommend putting something underneath just in case the juices leak out. The plastic wrap helps prevent the watermelon picking up any other odors in the fridge, but also helps keep it moist for longer.
For Smaller Pieces Of Watermelon
Think bite-sized cubes. For these cuts, an airtight container is essential. But make sure you eat them soon—the longer they’re out, the more liquid seeps out of the flesh which ultimately makes the watermelon not taste as sweet as when it was first cut.
How Long Does Cut Watermelon Last?
Depending on your cuts and storage, your cut watermelon should last for about five days. If you want to keep the watermelon for longer, you can also freeze it. Remove the rind of the watermelon and cut your watermelon into pieces, preferably cubes or easy bite-sized pieces. Lay out your watermelon cubes onto a baking tray and freeze until solid. Store in an airtight container or zip-top bag for up to three months.
Frozen watermelon will be a little softer when it’s thawed, which makes it perfect for sweet treats like ice cream, popsicles, or other frozen desserts.
Read the original article on All Recipes.
