You’re absolutely right: Throwing away watermelon rinds is a real waste, as they make up about 30–40% of the fruit’s total weight and are rich in nutrients like citrulline and fiber.
What many call “waste” is actually a versatile ingredient that can be used to create sweet or savory treats. Here’s how to transform them into culinary treasures:
Watermelon Rim Jam
This is the most classic way to preserve watermelon rinds. After cooking, the white flesh takes on a consistency similar to candied fruit or pumpkin.
Preparation: Remove the thin, outer green rind. Dice the white flesh.
Quantity: Cook it with sugar (about 50% of the flesh’s weight), lemon juice, and orange zest or vanilla.
Result: A clear and delicious jam, perfect with aged cheese or tarts.
Pickled Cucumber Peels (Pickles)
Very popular in the southern United States and Asia, they are crunchy and refreshing.
Preparation: Blanch the cubed white pith in salted water for a few minutes.
Marinator: Pickle in a mixture of apple cider vinegar, water, sugar, peppercorns, cinnamon, and cloves.
Use: They are excellent in summer salads or as an accompaniment to rich meat dishes.
Gazpacho and Extracts
For a touch of freshness without significantly altering the flavor of your drinks:
In a blender: The white pith is high in water. Add it to your smoothies or tomato gazpacho to add body without adding too much sugar.
Juices: Blend it with cucumber and mint for a powerful, natural mineral tonic.
Stir-fried like vegetables
In many Asian cuisines, watermelon rind is used similarly to zucchini or cucumber.
Stir-frying: Cut the rind into thin strips and stir-fry them in a pan with oil, garlic, soy sauce, and chili.
Texture: The rind remains firm and crisp and perfectly absorbs the flavors of the spices.
Expert tip:
Careful cleaning: Since you’re using the rind, wash the watermelon thoroughly before cutting (ideally with a little baking soda) and choose organic watermelons if you plan to consume larger quantities of the rind.
Which of these preparation methods appeals to you most, or do you have a specific recipe in mind?