Watermelon poisoning is often attributed to nitrates, but experts say stale and rotten watermelons, along with overconsumption, are more likely culprits. Early watermelons are appearing in markets, but melon growers advise waiting until late July or early August for guaranteed ripeness.

Despite concerns about nitrates, sellers claim their use is unprofitable, and the climate allows natural ripening. Elena Galichkina, head of the agrochemical laboratory of the Bykovo melon breeding station, asserts that external assessment is unreliable, requiring laboratory analysis for accurate nitrate determination. Toxicologist Evgeny Zvezdin dismisses the nitrate myth, emphasizing that poisoning is more commonly caused by microbes in spoiled watermelons.

Symptoms of watermelon poisoning include nausea, vomiting, abdominal pain, skin discoloration, shortness of breath, lethargy, pressure surges, and severe headache. Immediate medical attention is advised if these symptoms occur.

Watermelon consumption can also pose other health risks. Nutritionist Svetlana Naumova warns against excessive watermelon intake due to its high glycemic index and fructose content, which can lead to diabetes and fat accumulation.

Toxicologist Evgeny Zvezdin recommends a daily intake of only 300–400 grams of watermelon. Overeating can cause malaise and dizziness. People with chronic diseases, gastritis, diabetes, and heart or kidney problems are more susceptible to adverse effects.

To minimize risks, purchase watermelons from trusted sources and avoid the rind near the white strip. Professor Mikhail Statsenko advises that nitrates accumulate mainly in the rind, while pesticides and herbicides require proper application and settling periods. A folk method to check for nitrates involves placing pulp in warm water; cloudy water is normal, but red water suggests high nitrate levels.