Nobody expects an exploding watermelon. But it can really happen.

In 2011, the world’s media reported a mysterious phenomenon in Asia. A group of 20 Chinese farmers from Jinagsu Province on the Yellow Sea reported that watermelons in their fields were exploding like popcorn for unknown reasons. Vast hectares of fruit crops grown from seeds imported from Japan were destroyed, and explaining the phenomenon was fraught with problems.

Exploding watermelons in the fields. How did this happen?

Farmers who have been cultivating them for over 20 years emphasized in conversations with journalists that they had never seen anything like it. Reporters from China Central Television later reported that the situation was caused by the excessive use of chemicals that accelerate plant growth. The problem, however, was that watermelons also exploded in the fields of farmers who apparently did not use any pesticides. Confused experts came to the conclusion that the main factors must have been very high temperatures and the extraordinary size of the watermelons.

The incident documented in the press shows how surprising the public was to the reports of exploding watermelons. There was no less surprise in the summer of 2023, when reports of a growing wave of similar phenomena appeared in the American media. Watermelons exploded on kitchen countertops of people unaware of the risk even within 24 hours of bringing them from the store, and videos showing the battlefields resulting from the fruit explosions appeared on social media platforms. There were also those who were a bit luckier and found non-exploding specimens, but oozing or emitting foam.

There was speculation and wondering whether it was perhaps a matter of climatic or regional anomalies, since watermelons in the US are mainly grown in states such as Arizona, Texas, California, Florida, Delaware, and Texas. Maybe the problem was, for example, water flowing onto the fields from farms where animals are bred? Maybe it was a matter of some irregularities during the transport of fruit from plantations to stores? Each of these factors is important to some extent, but a similar event can happen in the kitchen of each of us. Yes, also in Poland. Especially when it is really hot outside.

Luckily, she bought a small watermelon. It only exploded at night.

Natalia found this out for herself when she bought a small, whole watermelon in a Warsaw supermarket at the end of an exceptionally warm May 2024. The fruit’s skin looked healthy and ripe, so she left it on the kitchen counter without much thought after buying it.

The explosion occurred at night. According to her, the fruit once called a watermelon “exploded” and in the process “flooded and dirty the entire kitchen”. – The floor, the couch, dozens of books – she enumerates the losses. – I cleaned half the night and the apartment still stank like crazy. I washed myself five times afterwards and I could still smell the sour watermelon – she recalls the effects of the incident. She adds that she was lucky anyway, because the fruit was relatively small and the couch standing by the kitchenette cushioned the splash on one side. Shocked by the incident, she forgot to take a picture of the wreckage because she immediately started cleaning. – This is definitely one of the most absurd things that has happened to me – she assured.

A month after the watermelon detonation, Natalia still feels its effects. – I’m still struggling with the plague of fruit flies, because the splattered books haven’t completely aired out yet – he describes. She assures that she won’t be able to eat watermelon for the next few years, because whenever she smells any fruit, she feels nauseous. It’s hardly surprising, because no one expects the Spanish Inquisition and exploding watermelons in their own home.

Why do watermelons explode?

The simple answer is that watermelons are exploding more often because it’s hot. When exposed to high temperatures, e.g. during transport to warehouses and stores, at some point they stop ripening and simply start to spoil and ferment. They are particularly susceptible to this because their flesh has a relatively high content of fructose, i.e. natural sugars. If the fruit is damaged in any way, e.g. even a small crack appears where the stem grows, various naturally occurring microorganisms, such as bacteria or yeast, can penetrate inside.

Once inside, they begin to feed on sugars, converting them into alcohol, and the result of this process is carbon dioxide. The gases that accumulate increase in volume and need an outlet. If they don’t find it, the pressure inside the watermelon gradually increases – if it is high enough, it can burst the fruit from the inside. Sometimes the skin just bursts and the content leaks out, e.g. in the form of thick foam, and sometimes an explosion causes it to splash in all directions.

How to avoid a similar accident? Experts advise, first of all, to store watermelons in the refrigerator or another really cool place. Fruit should not be left in the sun. A tactical move will also be to place the fruit in such a place that, even if it spoils from the inside, in the event of an explosion, the impact area will be minimal, e.g. in a box, a bowl with a lid or a pot. This will make cleaning easier.

In the store, it is worth taking a closer look at the watermelon and checking for any cracks, scratches or holes. The more compact and firm the skin, the more likely the flesh remains unaffected by fermentation processes. It is also worth remembering that if our watermelon starts making noises, hisses, gurgles, its contents fizz or something leaks, it should be carefully thrown away in bio-waste.