So this is a classic “recycling” headline that sounds like clickbait, but unlike those tubes and nozzles, this one has a real and tasty basis. The white part of the watermelon (between the red flesh and the green skin) is basically just “a different kind of cucumber”.
In many cultures, especially in Asia or the southern US, watermelon rinds have not been thrown away for centuries. Here’s what you can do with them:
🥗 Why not throw them away?
The white part of the watermelon is rich in citrulline (an amino acid beneficial for the heart and muscles) and has a great, crunchy texture that can soak up the flavors of spices.
🍴 Top 3 uses
- Pickled melon skins (Pickles) – The most popular trick
This is the version that is “worth its weight in gold”. They taste like sweet and sour cucumbers with a subtle fruity touch.
Instructions: Remove the thin green skin with a peeler. Cut the white part into cubes and boil in a brine of vinegar, sugar, salt, whole pepper and cloves (or a piece of cinnamon).
Uses: A brilliant side dish for roast meat or in burgers instead of a classic cucumber.
- Watermelon “curry” or stir-fry
In Indian cuisine, this part is used as a vegetable.
Instructions: Cut the white flesh into strips and throw it into the pan with sautéed vegetables. It behaves similarly to zucchini, but it stays crispy longer.
- Candied treat
If you like sweets, you can boil the white part in a thick sugar syrup until it becomes translucent, then let it dry and coat it in sugar. It tastes like gummy bears, but without the chemicals.
💡 A little warning
Before you get started, scrub the watermelon thoroughly with a brush before cutting it. The skin is often chemically treated to withstand transportation, so don’t spoil your “treasures” with pesticides.
By the way, next time you have a watermelon, will you try making at least one small glass of “cucumbers” from the white part to test, or would you rather stick with the recipe for those kremrolls?