Yugra Rospotrebnadzor: How to Choose a Juicy Watermelon, Plus 3 Salad Recipes

Summer in Yugra is the season for sweet, juicy watermelons. Specialists from Rospotrebnadzor (the Federal Service for Surveillance on Consumer Rights Protection and Human Well-being) have shared tips on choosing a good fruit, and we«ve prepared three simple salad recipes featuring it. Yes, watermelon flesh pairs wonderfully with feta cheese, arugula, and even shrimp.

Passing by a stall, you might be tempted to grab an already-cut slice to avoid carrying the heavy fruit or to check its ripeness. But specialists strongly advise against this. A cut watermelon is an ideal environment for bacteria. You don«t know what knife was used to cut it.

Key rules for a safe purchase:

Only buy whole fruits. No cracks, dents, or cuts. The rind should be clean and firm.

Avoid spontaneous roadside markets. Watermelons absorb everything, including heavy metals from car exhaust.

At home, be sure to wash the watermelon with warm water and soap. This is the easiest way to remove dirt and microbes from the rind so they don«t get inside when cutting.

If you don«t eat the watermelon right away, tightly cover the cut with plastic wrap and refrigerate. Don»t leave it on the counter for more than 2 hours.

Watermelon isn«t just for eating plain—you can make delicious salads with it. We»ve put together three simple and healthy recipes.

Watermelon, Avocado, and Feta Salad

Watermelon flesh pairs beautifully with creamy feta and avocado. For an extra twist, lightly brush watermelon cubes with olive oil and grill them (2–3 minutes per side until grill marks appear).

Ingredients:

Watermelon – 200–250 g;

Avocado – 1;

Feta cheese – 80 g;

Red onion – half;

Fresh mint leaves – 3–4;

Olive oil – 2–3 tablespoons;

Lime or lemon – 1;

Salt and pepper – to taste.

Method:

Cut the watermelon into large cubes and the avocado into small ones.

Slice the onion into thin rings. Combine all ingredients.

Arrange on plates and sprinkle with crumbled feta.

Make a dressing by mixing olive oil, juice of half a lime or a quarter of a lemon, salt, and pepper. Pour over the salad. Let sit for a few minutes.

Garnish with mint before serving.

Watermelon, Shrimp, and Mozzarella Salad

Watermelon with shrimp—never tried it? You«re missing out. This interesting combo will wow everyone. The cheese adds a delicate note, honey brings sweetness, and basil adds summer freshness.

Ingredients:

Watermelon – 500 g;

Shrimp – 450 g;

Mozzarella – 200 g;

Fresh basil – 20 g;

Olive oil – 6 tablespoons;

Lemon juice – 2 tablespoons;

Honey – 1 tablespoon;

Salt and pepper – to taste.

Method:

Sauté the peeled shrimp in 1 tablespoon of olive oil until golden.

For the dressing, mix the lemon juice, remaining olive oil, honey, salt, and pepper.

Cut the watermelon into medium cubes and place in a deep bowl. Add mozzarella and shrimp.

Pour the dressing over the salad. Top with basil.

Watermelon, Cherry Tomato, and Arugula Salad

Watermelon pairs well with almost any greens. We chose arugula, but you can swap it for any salad leaves.

Ingredients:

Watermelon – 250–300 g;

Cherry tomatoes – about 200 g;

Arugula – 1 package;

Feta cheese – 130 g;

Red onion – 1;

Balsamic vinegar – 1 teaspoon;

Olive oil – 2 tablespoons;

Salt and pepper – to taste.

Method:

In a large bowl, combine arugula and red onion cut into half-rings.

For the dressing, mix balsamic vinegar, olive oil, salt, and pepper.

Cut the watermelon into small cubes. Add to the arugula and onion. Gently toss.

Plate the salad, top with feta pieces and halved cherry tomatoes. Drizzle with the dressing.

Earlier, Rospotrebnadzor Yugra shared about a useful product—shpinat (spinach). We also prepared three recipes with it, requiring little time. We also shared recipes for homemade ice cream.