The watermelon rind is probably the most neglected edible part of any fruit. The rinds get thrown away because people have been conditioned to throw them away. While it is possible, encouraged even, to crunch on raw watermelon rinds, they are a bit more appetizing when you incorporate them into recipes.
Important Note: The bright green exterior should not be eaten because it typically is covered in a wax coating and pesticides. The rind is the light green flesh that often has bite marks in it.
Much like watermelon seeds, the rind is loaded with health benefits. The rind contains a surprising amount of citrulline, which gets converted into to arginine in the body. This compound is vital for healthy circulation and heart health. The rind is also beneficial for the prostate, it may help reduce blood pressure, and it contains a lot of anti-inflammatory properties. Some of our favorite watermelon rind recipes are listed below. We hope you enjoy them!
Pickled Watermelon Rinds
- 1 cup watermelon rinds, cut into bite-size pieces
- ½ tsp sea salt
- ½ tsp rice vinegar
- ½ tsp coconut aminos
- Put the salt, rice, vinegar, and coconut aminos in a bowl and whisk until the salt is dissolved. Place the watermelon rinds in a Ziploc bag, pour in the liquid mixture, and seal the bag.
- Make sure that the liquid is coating all of the pieces.
- Let the rinds sit in the marinade for at least 10 minutes, or 20 minutes for a spicier pickled flavor.
Watermelon Rind Kimchi
- 2 cups watermelon rind, cut into bite-size pieces
- 1 Tbsp sea salt
- 1 bunch chives, cut into 2-inch pieces
- 1-inch piece of ginger, peeled and julienned
- 2 garlic cloves, minced
- 1 Tbsp Korean chili flakes
- 1 Tbsp raw honey
- Place the watermelon pieces in a large bowl and toss with the salt. Cover the bowl and let this sit at room temperature for an hour.
- If you don’t want the kimchi to be salty, rinse the watermelon rinds after they are finished soaking in the salt. If the salty flavor doesn’t bother you, don’t worry about rinsing.
- Combine the rind with the chives, ginger, garlic, chili flakes, and honey in a mixing bowl. Stir well and transfer to a glass jar with a tight fitting lid.
- Put the jar on the counter and let the kimchi ferment for two days before placing it in the fridge for another three days. It will be ready by then!
Watermelon Rind Coleslaw
- 2 cups watermelon rind, grated
- 1 red/orange bell pepper, julienned
- 1 medium carrot, grated
- 3 green onions, thinly sliced
- 2 Tbsp cilantro, chopped
- 2 Tbsp raw apple cider vinegar
- 1 tsp Dijon mustard
- 1 Tbsp olive oil
- sea salt and pepper, to taste
- Combine the grated watermelon rind, bell pepper, grated carrot, green onion, and cilantro in a large bowl and mix well.
- Whisk the apple cider vinegar, mustard, oil, and a little sea salt and pepper in a small bowl.
- Pour the dressing over the slaw and mix to coat all the ingredients. Enjoy!