Will you be serving watermelon for summer picnics?
Preparing fresh fruit, especially cut melons, require extra caution to keep things safe.
Begin preparation using a brush and scrubbing the melon under cool, running water. This prevents microorganisms from going from the surface into the fruit as you cut it. Melons are grown on the ground and may become contaminated from soil or the growing environment.
If bacteria contaminate cut fruit, they may grow and multiply when temperatures remain in the danger zone from 40 to 140 degrees Fahrenheit. Discard cut melons that have been out of the refrigerator for more than four hours. This time guideline includes preparation, transport, and serving.