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Watermelon Rind Recipes
- Tony Staubach
- 4 days ago
- 4 min read
Watermelon Rinds → Pickles, Smoothies, and more!
Watermelon rind is often cast aside after the juicy red interior has been enjoyed, but beneath their tough exterior lies a second act. Watermelon can be pickled, enjoyed in smoothies, or used in common recipes like stir fry, coleslaw, or gazpacho.
Check out these recipes below:
Watermelon Rind Coleslaw
Ingredients:
About 2 cups grated watermelon rind (from ~1/2 a watermelon or 1 mini watermelon, depending on thickness of the rind)
1 bell pepper, thinly sliced
1 carrot, grated
3 green onions, thinly sliced
2 tablespoons chopped cilantro
2 tablespoons apple cider vinegar
1 teaspoon whole grain mustard (dijon would work well too)
1 tablespoon olive oil
salt and pepper, to taste
Directions:
To grate the watermelon rind: cut the flesh (the pink part you normally eat) away from the white rind. Then cut the very thin layer of green skin off of the rind (it may be easier to use a peeler for the skin). Grate the chunks of white rind on a coarse box grater. Place the grated rind in a colander and press gently to drain some of the water (no need to go crazy and get all of the juice out).
Combine the grated watermelon rind, bell pepper, carrot, green onions, and cilantro in a large bowl. Toss to combine.
In a small jar, combine the apple cider vinegar, mustard, olive oil, and a pinch of salt and pepper. Shake to combine.
Pour the dressing over the watermelon rind mixture and toss to coat. Enjoy!
Watermelon Rind Gazpacho
Ingredients:
2 cups diced watermelon rind, green skin removed
1/2 large or 1 small red onion, roughly chopped
2 cloves garlic
1 jalapeno pepper, seeds removed
4 heaping cups diced watermelon
1 large tomato, roughly chopped
5-6 leaves fresh basil
2 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
for garnish: finely diced watermelon, red onion, and avocado, fresh basil leaves, olive oil
Directions:
Place the watermelon rind, red onion, and garlic in a blender or food processor. Blend until finely chopped.
Add the jalapeno, watermelon, tomato, basil, red wine vinegar, olive oil, salt, and pepper. Blend again until mostly pureed, with a little texture left. You can also puree until completely smooth if you'd like!
Refrigerate to save (this tastes even better the next day), or pour into bowls, garnish, and enjoy.
Watermelon Rind Pickles
Ingredients
4 cups water
1 tablespoon coarse salt
2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x 1/2 x 2 inch pieces
¾ cups granulated sugar
½ cup cider vinegar
1 long slice of fresh ginger root
Optional:
1 all spice berry
4 peppercorns
4 whole cloves
½ teaspoon pickling spice
¼ teaspoon celery seeds
Instructions:
In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain, reserving liquid, and transfer rinds to a large glass or plastic bowl.
In saucepan, combine reserved liquid with remaining ingredients. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.
Watermelon Rind Smoothie
Ingredients
1/2 cup fresh or frozen watermelon cubes
1/2 cup watermelon rind cubes
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen peach slices
1 small fresh or frozen banana
2-3 fresh mint leaves
3 tbsp. hemp seeds (or flax seeds, nut butter, protein powder)
1 1/2 - 2 cups milk (dairy or non-dairy) or coconut water
Instructions:
Combine all ingredients in a high-power blender.
Turn the blender on low speed, then gradually increase speed to high. Blend for 30-60 seconds, until completely smooth, using a tamper tool to ensure even blending if needed.
Watermelon Rind Stir-fry
Ingredients
2 cups watermelon rind, julienned (white part only, from about 1/2 of a seedless watermelon)
1 cup julienned carrots
1 inch piece of ginger, minced
1 clove garlic, minced
1/2 cup chives, cut into 3 inch pieces
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
1/2 cup fresh basil leaves, torn
1/4 cup mint leaves
1/4 cup cilantro leaves
Serving crushed red pepper flakes (optional)
Instructions
Heat sesame oil in a wok over high heat. Add the watermelon rind and carrots and stir fry, stirring constantly, for 1-2 minutes. Let sit over high heat for 1 additional minute without stirring.
Add the chives and stir to combine.
In a small bowl, whisk together the honey, soy sauce, fish sauce, garlic and ginger.
Pour the sauce over the watermelon rind and cook, stirring, 30 seconds to 1 minute until fragrant.
Transfer to a serving dish. Add the basil, cilantro, and mint, tossing to combine.
Sprinkle with red pepper flakes, if desired, and serve as a side dish.
Watermelon Rind Tea
Ingredients:
1 cup sliced watermelon rind (skin intact)
4 cups water
Optional:
1 tbsp. brown sugar
1 tsp. ginger
1tsp. honey or agave
Other spices like; mint, lemon juice, lavender etc.
Instructions:
To make watermelon tea, chop up the watermelon rind (skin intact), and boil it for five to 10 minutes. Separate the liquid from the solid rind pieces (you can strain it out if you like), and drink your tea hot or allow it to cool. You can sweeten it with sugar, honey, or agave, and add other spices and flavors like ginger, mint, lemon juice, or even lavender. This is one of the easiest herbal infusions you can make, and it takes almost no time.
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