Summer is the perfect time to indulge in a juicy and sweet watermelon with your family. The refreshing taste helps beat the summer heat. However, after enjoying the delicious fruit, the thick rinds end up filling the trash can.
It seems like a waste because after cutting off the green outer layer of the rind, the remaining pale green flesh is also crunchy and juicy. With a texture reminiscent of cucumber, this flesh can be transformed into delicious dishes with the right preparation.
Sweet and sour watermelon rind is a traditional snack in the southern United States, known for its crisp texture, tangy flavor, and sparkling appearance, making it a refreshing appetizer.
Making sweet and sour rind is a simple process that requires some time. Start by removing the green skin and cutting the rind into small cubes about an inch in size. Cook the rind in a pot over low heat with water, salt, ginger, sugar, and apple cider vinegar. Once the rind is cooked through, turn off the heat, let the rind soup cool to room temperature, then transfer it to a glass jar to marinate. After marinating for a day, the fresh, translucent sweet and sour rind is ready to be enjoyed.
Sugar preservation is a common method for storing summer fruits for an extended period, bringing a new sweet flavor to the fruits. This technique is particularly suitable for nutrient-rich fruit peels with a hint of bitterness, such as citrus peels.
Although watermelon rinds may not have a bitter taste, they become quite delicious after sugar preservation. To do this, first cut the rind into small pieces, boil them until soft in fresh water, then wash them with cold water. Next, simmer the rind pieces in sugar syrup until they turn golden and transparent. Finally, remove the cooked rind sugar, place them on a wire rack to dry. For added texture, sprinkle some caster sugar on the dried rind sugar.
Blueberry jam, strawberry jam, plum jam… many jams on the market are highly sweetened, which might become tiresome. Why not try watermelon rind jam, a unique alternative not often found in stores?
Watermelon rind jam may not have the smoothness of plum jam, as watermelon rind is challenging to cook to the same texture. However, the softened rind after simmering is suitable for spreading on bread.
To make watermelon rind jam, start by removing the green skin, then chop the edible part along with sugar. You can also add your favorite spices during the process. Place the chopped rind mixed with seasonings in a bowl, cover it, and let it marinate overnight. The next day, heat the mixture until the rind becomes translucent, then jar and enjoy the jam.
Watermelon rind has a subtle taste similar to cucumber, suitable for various cooking methods like stir-frying. Stir-frying is the quickest way to cook watermelon rind: just remove the outer green part of the rind, slice it thinly, and stir-fry in a pan with oil.
Since watermelon rind itself may not have an appealing taste, consider cooking it with different ingredients such as watermelon rind stir-fried with meat or watermelon rind stir-fried with eggs. Don’t forget to add your favorite seasonings and spices.
The practice of cooking watermelon rind in curry sauce has a long history in India. In Gujarat, watermelon rind curry is even considered a traditional dish.
The dish is straightforward to make — remove the green part of the rind, chop it into small pieces, and cook it with common curry spices. For convenience, you can also use pre-made dry curry blocks from the supermarket. Once the rind softens, sprinkle some cilantro before serving and a squeeze of lemon juice for a tasty curry watermelon rind dish.
Gazpacho, a Spanish chilled vegetable soup, is a refreshing appetizer perfect for the summer. Traditionally made with tomatoes and cucumbers, watermelon flesh and rind can be an excellent substitution for both in terms of texture and color.
To prepare a watermelon version of the Spanish gazpacho, blend watermelon flesh and rind in a food processor. Pour the mixture into a bowl, add vinegar, minced onions, garlic, basil leaves, salt, black pepper, and olive oil to create the watermelon version of the Spanish gazpacho.
Indian-style chutney is a common condiment for pancakes and biscuits, typically made with crushed vegetables and fruits, vinegar, sugar, and spices. This versatile chutney can be used as a condiment, sandwich spread, hamburger topping, pancake filling, or appetizer.
Chutneys can be made with various fruits and vegetables, including watermelon rind. To make watermelon rind chutney, remove the green skin, chop it into small pieces, then slow cook it in a crockpot with apple cider vinegar, tamarind, coconut sugar, garlic, green pepper, salt, and black pepper for about 5 hours until it thickens. Once it reaches the desired consistency, jar it up and enjoy.
With summer here, why not add a touch of summer to our lentil soup with some watermelon rind? Chopping the rind into small pieces and simmering it with lentils can add a hint of freshness and enhance the soup’s texture and nutritional value.
Lentil soup can be cooked in a slow cooker or pressure cooker, simply by adding watermelon rind and lentils to the pot along with water, salt, tomatoes, asafoetida, and other preferred spices, and cooking until the lentils are tender.
While watermelon flesh is commonly used in salads, watermelon rind salad has its unique appeal. Since watermelon rind is not as sweet as the flesh, some extra effort is needed in the seasoning for a watermelon rind salad.
Due to the firm texture of watermelon rind, it should be steamed slightly before mixing into the salad. After cutting and steaming, let the rind cool, then mix it with cumin, chili, lemon juice, ginger, cilantro, scallions, garlic, and olive oil. Let it marinate for half an hour before serving to ensure the flavors infuse.
Like many fruits and vegetables, watermelon rind can be roasted in charcoal or an oven to create a fragrant, juicy texture. Simply cut the rind into chunks, coat them with olive oil, salt, and black pepper, then roast until the surface turns golden brown. After roasting, mix it with grated cheese, chopped herbs, and vinegar to create a flavorful appetizer. To avoid overcooking, you can also wrap the rind in foil before baking.
There are many other methods suitable for cooking watermelon rind. As watermelon contains about 40% rind by weight, why not utilize these nutrient-rich rinds after enjoying the sweet flesh? Not only does this practice reduce food waste but it also enriches our dining experience!