When getting ready to eat watermelon, double-check if it's safe to eat. The foam emerging from Julie Raines' watermelon is a sign the fruit inside is actively fermenting. This is a natural process that started far from her Bowdoin kitchen. It's been affecting tons of watermelons this summer since the states where they are grown have been facing above-average temperatures.
The watermelons found at Maine stores come from Florida, Arizona, California, Delaware, or Texas.
The melon picked up bacteria, which, combined with the natural sugars and yeast in the melon, creates fermentation.
"There have been increases in hot weather in those parts of the country," said Kathy Savoie, professor and food safety expert at the University of Maine Cooperative Extension. "Fruits have a natural sugar called fructose, and under extended and undesirable storage conditions, it will ferment."
Also, it's been hot in Maine recently, increasing the likelihood of melons and other fruit fermenting here if not stored properly.
"The foaming indicates a real food safety issue," Savoie said. "People should not knowingly bring it into their home and certainly not eat it."
If enough gas is built inside the fruit during the fermentation process, it can cause a watermelon to explode. Even cutting into a fermented watermelon can result in an explosion.
To help avoid the risk of fermentation, watermelons — as with any perishable fresh fruit, should be stored in the refrigerator once you bring it home.
"I understand that watermelons are large and can be difficult to fit into the refrigerator," Savoie said. "But especially once they have been pierced or sliced through the skin or rind, it's the perfect opportunity for mold, yeast and bacteria to get on the food."
Due to a lack of refrigerator space, Raines' watermelon ended up on her counter for several days.
Unfortunately, the foam appeared three days later, and upon closer inspection, it was bubbling out of the watermelon.
"It was really creepy looking," Raines said. "It was bubbling like soap."
Raines knows all about the fermentation process as a retired biology teacher from Yarmouth High School. However, seeing a foaming watermelon was a first for her.
Many have spoken of their summer experiences of buying watermelons around the state that showed signs of rot or fermentation when cut open.
Now that Raines understands what is going on with her foaming watermelon, she is returning to high school biology mode.
Source: 13WGME