Why Buying a Whole Watermelon Feels Like a Dilemma
Creatrip Team
25 days ago
Chef Jeon Ho-je describes deciding to buy a whole watermelon as summer heat rises. While prices are somewhat cheaper than last year, shoppers hesitate because a whole melon is heavy, messy to cut, and roughly 30% of its weight becomes food waste (peel and rind). Choosing a ripe watermelon remains a seasonal pleasure—thumping, checking the stem and blossom end, or relying on sugar-level tests—but overall consumption has fallen from 13.7 kg per person in 2010 to 7.4 kg in 2025. The market has shifted toward processed and frozen watermelon pieces and watermelon juices sold by cafes, making single-serving purchases easier. Chef Jeon suggests healthier ways to enjoy watermelon: combine it with feta cheese, tomato, olive and a lemon-olive oil dressing (Greek-style salad) to slow sugar absorption, or eat some of the white rind (inner skin) which has beneficial compounds and almost no sugar. For those watching sugar intake, limit to about 200 g (one slice) per day. Buying an entire large watermelon now requires the right circumstances; many people may prefer pre-cut 1 kg portions instead—reflecting changing lifestyles.
