If your watermelon keeps spoiling, this is the most common mistake (and easy to avoid!)

You buy a beautiful, juicy watermelon, cut off a piece... and the rest goes into the fridge. The next day, it has a strange texture, the color has faded and there's a puddle of water in the jar.

Yes, storing watermelon cut the wrong way causes it to spoil much faster, lose nutrients and even accumulate micro-organisms. The good news? There's a very simple way to avoid this - and most people don't even know it.

The first thing almost everyone does is cut the watermelon into cubes and store them in airtight jars. Sounds practical, but that's where the problem lies:

• More exposed surface = more oxidation
• Water release = mushy texture
• Closed jar = muffles and accelerates the fruit's natural fermentation

The result: watermelon that's watery and bland.

1. Keep large pieces with the rind

Avoid dicing the whole watermelon. Store large slices with the rind still on, wrapped in plastic wrap or a clean cotton cloth.

This protects the flesh, reduces oxidation and helps maintain the texture.

2. Use paper towels in the jar

If you prefer to cut into cubes, line the bottom of the jar with paper towels and intersperse layers of paper between them. It absorbs excess moisture and prevents the "soup effect".

3. Store in a glass jar with a loose lid

Instead of sealing completely, leave the jar with a slight gap (or use a slotted lid). This avoids the stuffiness that accelerates the fruit's natural fermentation.

4. Squeeze a few drops of lemon

For a special touch, sprinkle a few drops of lemon on the pieces. As well as enhancing the flavor, the citric acid helps preserve it for longer.

• Large slices with peel: up to 5 days in the fridge
• Cubes with paper towels: up to 3 days, maintaining firmness and flavor
• With lemon: up to 4 days with the taste of freshly cut fruit

Bonus tip: freeze cubes in a single layer on parchment paper, then store in baggies - great for smoothies and refreshing drinks!