{"id":18403,"date":"2026-02-09T16:09:04","date_gmt":"2026-02-09T14:09:04","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18403"},"modified":"2026-02-09T16:09:05","modified_gmt":"2026-02-09T14:09:05","slug":"dont-throw-away-watermelon-rinds-the-part-everyone-throws-away-but-which-is-actually-worth-its-weight-in-gold-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18403","title":{"rendered":"DON’T THROW AWAY watermelon rinds: The part everyone throws away\u2026 but which is actually worth its weight in gold in the kitchen"},"content":{"rendered":"\n

So this is a classic \u201crecycling\u201d 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 \u201ca different kind of cucumber\u201d.<\/p>\n\n\n\n

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:<\/p>\n\n\n\n

\ud83e\udd57 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.<\/p>\n\n\n\n

\ud83c\udf74 Top 3 uses<\/p>\n\n\n\n

    \n
  1. Pickled melon skins (Pickles) \u2013 The most popular trick
    This is the version that is \u201cworth its weight in gold\u201d. They taste like sweet and sour cucumbers with a subtle fruity touch.<\/li>\n<\/ol>\n\n\n\n

    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.<\/p>\n\n\n\n

      \n
    1. Watermelon \u201ccurry\u201d or stir-fry
      In Indian cuisine, this part is used as a vegetable.<\/li>\n<\/ol>\n\n\n\n

      Instructions: Cut the white flesh into strips and throw it into the pan with saut\u00e9ed vegetables. It behaves similarly to zucchini, but it stays crispy longer.<\/p>\n\n\n\n

        \n
      1. 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.<\/li>\n<\/ol>\n\n\n\n

        \ud83d\udca1 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.<\/p>\n\n\n\n

        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?<\/p>\n","protected":false},"excerpt":{"rendered":"

        So this is a classic \u201crecycling\u201d headline that sounds like clickbait, but unlike those tubes and nozzles, this one has a real and tasty basis. The white part of the […]<\/p>\n","protected":false},"author":2,"featured_media":18404,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-18403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nteresting"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18403"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18403\/revisions"}],"predecessor-version":[{"id":18405,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18403\/revisions\/18405"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18404"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}