Once you slice into that green armor, the clock starts ticking—loudly. A cut watermelon is basically a giant, juicy sponge that invites bacteria to a pool party. According to food safety experts, you’ve got about three to five days in the fridge, and that’s if you treat it like royalty.
Here’s the kicker: whole watermelons can last for weeks on your counter, but the moment you cut, it’s a race against time. Why? Because the flesh is exposed to oxygen, and bacteria love oxygen like I love a lazy Sunday.
