Exploding watermelons

By LEON YOUNGBLOOD

As if we do not have enough to worry about in this weary, troubled world, I’ve found something else to lose sleep over: did you know watermelons can explode?

I stumbled across an article online about a couple whose watermelon had an odd foam bubbling from it.  They “googled” it, of course.  From their hasty research, they were advised to immediately put the melon in something (they chose a plastic trash can), take it outside, and stand clear!  They followed these instructions, and soon the melon exploded with such force it blew the bottom off the trash can!  Putrid watermelon covered the inside of the can, and there were enough maggots in it to make a person swear off melons altogether, but isn’t that just the way it is?  Watermelons are an iconic summertime American tradition for so many people—myself included.  It is disheartening to hear of watermelons behaving this way.

BRIAR CIRCLE

Exploding food is something I have had a little experience with.  When I was a kid, it was kind of fun to put a raw egg on the campfire coals and watch it blow up.  These explosions were not spectacular, but they were amusing.  Likewise when one camper put a sealed can of BBQ beans on the grill—that explosion was spectacular!  And who hasn’t blown up potatoes, tomato-based sauces and numerous other things in microwave ovens, or had a soda pop its lid after being left in a hot car?  There is nothing unusual about any of this, put finding out about the hazards of exploding watermelons was completely new to me.

Many of my family relations farmed, when I was growing up, and melons were an important, profitable crop.  Many babies were weaned on watermelon, in fact, and it was taken for granted that melons were, in the summertime, were a part of every gathering, and were relatively inexpensive fare.  Many times, I’ve walked in watermelon fields in triple-digit temperatures looking for the perfect melon, not realizing the risk I was taking, for apparently, heat is a factor in melon explosions; but then, I never gave it a thought.

And the truth is, I still don’t worry much about exploding melons.  There are steps a person can take though, if they do have concerns:  First, be particular about any watermelon you have a culinary interest in.  You do not want one that has splits in the rind, or is otherwise damaged.  If it’s over-ripe, it can start to ferment, which produces gases that build up pressure.  Consequently, you don’t want to wait too long before eating it.  Keep it cool, too.  Keeping it in the refrigerator at 40 degrees has been suggested by people who worry about that sort of thing.  Look it up online, if you want.

As for myself, watermelons don’t last long enough around me to pose much of a threat.  Watermelons are dangerous things, though, and can cause tremendous devastation!  I’m not too worried about exploding watermelons; all the same, I thought I should warn you of the risk.

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