Главная » Cooking » How to choose a watermelon

How to choose a watermelon

Why do we love watermelons?

First of all, for the sugar taste and juiciness.

How to find the most correct watermelon, ripe and sweet?

Even good watermelon may become harmful due to improper storage conditions, transportation or violation of trade rules.

And the first thing to be afraid of is roadside watermelon busts: they often offer goods rejected by trade and sanitary inspectors.

The official places of sale of melons are never located at the tracks, they are always fenced, and the seller has all the necessary documents — a medical book, a trade permit, a certificate or declaration of conformity of the goods sold to the requirements of the standard, a quality certificate issued by the organization that has grown watermelons.

Never buy watermelons with a damaged crust.

And in no case do not allow the seller to cut a piece of your watermelon to demonstrate its taste and quality.

The fact is that bacteria multiply much faster on the sweet and heated surface of the damaged or cut fruit from the sun.

A small “wound” on the peel of a watermelon is enough to cause gastrointestinal upset.

Good watermelon — it is not only tasty, but also healthy.

To get juicy and early fruits, plants are often overfed with fertilizers, mainly salts of nitric acid — nitrates, which, once ingested, are converted to dangerous nitrites.

And in different parts of the watermelon nitrates accumulate unevenly, most of them contain pulp at the peel (about 3 cm thick).

How to choose perfect watermelon and distinguish it from nitrate? Unfortunately, in appearance it is difficult to do; the presence of nitrates can be accurately determined only by laboratory method.

Cutting a watermelon, you can try "calculate" nitrates visually.

  • In nitrate watermelon, the flesh is intensely red in color with a slight violet hue. And the fibers that go from the core to the crust are not white, as in "normal" watermelons, and yellowish.
  • If you rub a piece of watermelon in a glass of water, it should just dim; if you turn red or pink, you have a fetus overfeeding with nitrates.
  • When cutting a watermelon, look at the cut: the “harmful” cut surface is smooth, and a good watermelon has a grainy surface.

Much will say the appearance.

In good, ripe watermelons, the color of the peel is bright and sharp, and the peel itself is firm and shiny.

If the nail easily pierces it — it means that the watermelon is unripe.

Ripe watermelon — it is almost always juicy and sweet.

No need to chase the giants, however, and the smallest should not choose. From the fruits of one variety and one batch, choose a fairly large and light at the same time — weight is the first sign of ripeness of watermelon.

By the way, thanks to the light pulp, a ripe watermelon pops up in the water, and the unripe sinks.

Another sign of ripeness of watermelon — a dry tail.

When the fruit ripens, the green lash that connects it to the plant dries out.

therefore "short mustache" and the stem of ripe watermelonrather dry.

If the tail is dry, but green, then the fruit is picked unripe, sweet watermelon is unlikely.

Light spot on the side good watermelon should be a rich yellow or orange.

White is usually the side of the immature.

You can also choose a watermelon by the sound. If you knock on a ripe watermelon, you hear not a deaf one, but a clear, sonorous, inside sound like a resonating sound.

And putting a ripe fruit to your ear and squeezing it with all your strength with your hands, you will hear a characteristic soft crack.

Watermelons are conventionally divided into «boys» and «girls.»

The «boy» has a convex bottom on the opposite side of the tail, and the circle on it is small.

Have watermelons- «girls» the bottom is flatter, and the circle is wide. Many believe that the latter is tastier.

This can be argued, everyone has different tastes.

But the fact that there are fewer bones in the watermelons, “girls” and they are sweeter, for sure.

О admin

x

Check Also

Physalis — product description on

Physalis is a relative of the tomato. It is eaten fresh, marinated, used in fillings and sauces, marinades and pickles ...

Fennel — product description on

Fennel More recently, we have been completely unknown, and now sold in most supermarkets. It has a distinct smell of ...

Feijoa — product description at

Fruit feijoa, although they appear on the shelves every fall, they have not yet become popular with the Russians to ...

Beans — product description on

Beans are a typical representative of a wide and diverse family of legumes. In the culinary sense, it can be ...