SIX WAYS TO USE WATERMELON RIND

When we finish eating the juicy red part of a watermelon, most of us simply toss the rind in the trash. But that pale white layer between the green skin and red flesh actually holds far more potential than we think.

PHOTO: Pixabay

Crisp and hydrating, the white part of the watermelon rind is edible. It’s full of water, fiber, and low in natural sugars. Its mild, neutral flavor makes it a surprisingly versatile ingredient for both savory and sweet dishes.

Here are six creative ways to use watermelon rind instead of throwing it away:

1. PICKLED SALAD STYLE

Cut the rind into sticks, peel off the outer green skin, and pickle it like cucumbers. Add vinegar, sugar, pepper, and cloves. After a few days, you’ll have a refreshing, tangy salad.

2. QUICK STIR-FRY

Slice the rind into thin strips and sauté it with a bit of oil, ginger, garlic, soy sauce, and sesame oil. The texture and flavor are similar to crunchy Asian-style zucchini.

3. BLEND INTO A SMOOTHIE

If you have a strong blender, throw in the white rind with cantaloupe, lime, and mint. It will add freshness and volume without altering the taste.

4. ADD TO CAKES

Grate the white part of the rind and mix it into muffin or sponge cake batter. It adds moisture and a mild sweetness, similar to grated zucchini.

5. MAKE A SYRUP

Cook the rind with sugar, lemon, and water to create a delicious syrup. Use it in cocktails, over ice cream, or in summer drinks.

6. SUMMER SALAD

Grate the rind, add lemon juice, olive oil, black pepper, and fresh parsley. You’ll get a quick, light salad that resembles celery or cucumber salad.

Next time you enjoy a watermelon, think twice before discarding the rind — it might just become your new favorite ingredient!