Whole watermelons are surprisingly resilient, but they’re not invincible. Left at room temperature, they’ll usually stay fresh for about two weeks; in a cooler, darker spot, you might stretch that to three. Once you cut into it, though, everything changes. The exposed flesh becomes vulnerable to drying out, absorbing fridge odors, and bacterial growth. That’s why tight plastic wrap over halves and quarters, or sturdy airtight containers for cubes, make all the difference between crisp, sweet bites and sad, mealy disappointment.

Refrigerated cut watermelon is at its best for 3 to 5 days, and it’s wise to only slice what you’ll actually eat soon. The rest should stay whole as long as possible. If you’re overwhelmed with leftovers, freeze the extra in chunks for smoothies or icy snacks. Choose ripe melons with a creamy yellow field spot, a hollow thump, and a uniform shape, then store them away from strong-smelling foods. With a sharp knife, smart storage, and a little planning, every slice can taste like peak summer—right up to the very last piece.