When most people eat a watermelon, they devour the red flesh inside and toss the rest of the watermelon in the trash (or, if you’re a gardener, the compost heap). If that’s you, that’s okay, but you should know that there are some very real benefits to using the entire watermelon, including the rind and seeds.
Using the whole watermelon is a fantastic way to make multiple meals and lessen waste. The key to chowing down on watermelon rind is knowing how to prepare it. Here are three ways to put that rind to good use:
1. PICKLED – Watermelon rind is pretty similar to a cucumber, which is why it’s no surprise that that pickled watermelon rind is such a popular option. If you’d like to try it for yourself, here’s a recipe.
2. JUICED – By now, we’ve all heard about watermelon juice, which is made from the juicy, red flesh of the melon, but did you know you can juice the rind, too? Just like the watermelon flesh, rind is loaded with water and nutrients. Looking for some inspiration? Check out this recipe for a Watermelon Rind Gazpacho.
3. STIR-FRIED – When it’s cut up, watermelon rind is just like a vegetable, which means it can be tossed in a pan and stir fried right alongside broccoli and carrots. This recipe for Watermelon Rind Stir Fry will show you how to turn up the heat on the rind with delicious consequences.