Watermelon is a valuable source of lycopene, one of the carotenoids that has actually been studied in humans. Studies show that lycopene is beneficial in reducing the risk of prostate cancer, breast and endometrial cancers, as well as lung and colon cancer.
Whether you choose watermelons for their health benefits or just for their good taste, they can be an excellent breakfast, summer dish or gardening project.
There is almost no person who does not love watermelon. Like many other fruit, watermelons do not stay fresh for very long time once you cut them. You can keep the watermelon in the refrigerator for short-term storage.
How to store watermelon
1. To store uncut watermelons, keep them at room temperature from 18 to 20 degrees. If the place where you store them is ventilated and cooler, uncut watermelons should stay fresh for ten to fourteen days. When arranging watermelons for storage, try to arrange them at a distance from each other, as the surface on which you arrange them should be clean and dry.
2. To store watermelon, if it has already been cut so that it stays fresh, you should use foil and place it in the refrigerator. Or peel the watermelon and place the edible part in airtight containers in the refrigerator again. This way, the watermelon should remain fresh for 2 to 3 days in the refrigerator.
3. Another method of storing whole watermelon is by making a gypsum peel. For this purpose, you need to choose a watermelon that is not overripe (in which we can not be 100 percent sure of). In a suitable container, mix gypsum and water, the amount depending on the size of the watermelon. Once you have prepared the plaster, take a suitable tool and apply the mixture on the peel of the watermelon, in an even layer so that you do not have an uncovered place.
The goal is to get an extra plaster peel on the watermelon peel. Leave it in a cool and ventilated place, so that the resulting gypsum peel can dry. This way, the watermelon can last up to two months. Before consumption, remove the gypsum peel and wash it well.
