Appaently That’s a Thing That Can Happen?
I did not know watermelons could ferment inside themselves. That’s a sentence I never expected to say. But yeah, turns out if they’re warm and bruised and full of sugar (which, like, they are), bacteria can get in and have a little rave in there. They turn the sugar into gas, and the gas builds pressure, and next thing you know—you’ve got an exploding melon situation.
I don’t know who let this be a thing, but I’d like a word.
If It Starts Foaming, Just… No
I haven’t had one foam on me (yet?) but I’ve now memorized what to do. Because that post lives in my head.
If your watermelon starts acting like it’s rabid:
Don’t even think about tasting it. Don’t “just cut off the weird part.” You’re not Gordon Ramsay. It’s poison fruit now.
Bag it, like you’re handling something radioactive. I’m talking big bag. Thick. Don’t be delicate. Actually, do. You don’t want it exploding in your arms like some cursed fruit piñata.
Put it outside and walk away. Like, emotionally too. Detach.
