How to choose a melon and what is better not to eat it with

If choosing a not very correct watermelon, you run the risk of getting it either in a green (and unsweetened) form, or already overripe with cotton pulp, then with a melon everything is a little more complicated. That is, the selection parameters are very simple, but the consequences of the wrong melon, in my opinion, are worse than those of a watermelon.

How to choose the right one

1. Smell. A good ripe melon smells like honey. If you do not smell at all, the melon smells only of greens or the smell is already unpleasant, it is better to postpone such a melon.

2. Appearance. The melon should be free of cuts, dents, cracks, and spots. Flesh under spots and dents can be bitter. Plus, the sweet melon pulp is a great breeding ground for various not-so-pleasant bacteria. You don't want to get stomach problems, do you?

3. Sound. When tapped on a melon, it should make a dull sound.

4. Elasticity. If you press on the rind with your fingers, the melon should spring a little. If it is firm, then it is still green. If, on the contrary, the fingers fall through, then the melon is overripe and will soon deteriorate. Plus, it can turn out to be bitter near the skin.

What not to combine with

1. Dairy and fermented milk products.

2. Alcohol.

3. Cold water.

Eating a melon along with the above products, you run the risk of reading all the literature that has accumulated there in the toilet. Since melon is a rather heavy food, it is best to enjoy it in between meals. On a completely empty stomach or immediately after eating, it is better not to eat it.

The use of melon is not recommended for people with exacerbation of peptic ulcer of the stomach and duodenum, people with diabetes. It is not advisable to eat it for nursing mothers.

In no case, do not buy melon from counters along the road (especially next to a busy highway), cut melon (you do not know how long it has been in this form). Do not try melon on the market with a knife, as it was already mentioned above, its pulp is an excellent habitat and breeding for various bacteria. Imagine how many have accumulated on the seller's knife.

In defense of melon, I want to say that it is rich in iron, potassium, magnesium, calcium, vitamins P and C. This is a very tasty prevention of atherosclerosis, cardiovascular diseases, lowers blood cholesterol, is a good sedative and good thirst quencher.