Who knew watermelon rind could be so versatile? Instead of tossing those green-and-white ends, transform them into pickles, stir-fries, and even desserts. This roundup celebrates creative, waste-free cooking with 32 recipes that turn overlooked scraps into delicious dishes. Perfect for summer gatherings or everyday meals, these ideas will inspire you to see watermelon in a whole new light. Dive in and discover your next favorite recipe!
Watermelon Rind Chutney
Remember that watermelon rind you usually toss? You’re about to turn it into something amazing. This chutney is a sweet, tangy, and slightly spicy condiment that’s perfect for using up every bit of your summer melon. It’s surprisingly easy and adds a unique twist to so many dishes.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the prepared rind:
– 4 cups watermelon rind (white part only, green skin removed), cut into 1/2-inch cubes
– 1 tbsp kosher salt
For the cooking liquid:
– 1 cup apple cider vinegar
– 1 cup granulated sugar
For the aromatics and spices:
– 1 medium yellow onion, finely chopped
– 1 tbsp fresh ginger, grated
– 1 tsp red pepper flakes
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
Instructions
1. Place the cubed watermelon rind in a medium bowl.
2. Sprinkle the 1 tbsp of kosher salt over the rind and toss to coat evenly.
3. Let the salted rind sit at room temperature for 10 minutes to draw out excess moisture.
4. Rinse the rind thoroughly under cold running water in a colander to remove the salt.
5. Pat the rinsed rind completely dry with paper towels or a clean kitchen towel.
6. Combine the 1 cup of apple cider vinegar and 1 cup of granulated sugar in a medium, heavy-bottomed saucepan.
7. Heat the vinegar and sugar mixture over medium heat, stirring constantly with a wooden spoon until the sugar fully dissolves.
8. Add the finely chopped yellow onion and grated fresh ginger to the saucepan.
9. Stir in the 1 tsp of red pepper flakes, 1/2 tsp of ground cinnamon, and 1/4 tsp of ground cloves.
10. Bring the mixture to a gentle simmer over medium heat, which should take about 3-4 minutes.
11. Add the prepared, dried watermelon rind to the simmering liquid.
12. Reduce the heat to low to maintain a very low simmer, with just a few small bubbles breaking the surface.
13. Simmer the chutney uncovered for 40 minutes, stirring every 10 minutes to prevent sticking.
14. Check the rind after 40 minutes; it should be tender and translucent, and the liquid should be syrupy and reduced by about half.
15. Remove the saucepan from the heat and let the chutney cool completely in the pan for 1 hour.
16. Transfer the cooled chutney to a clean glass jar or airtight container.
Often, the result is a chutney with a delightful texture—the rind becomes tender but retains a slight pleasant chew, all suspended in a glossy, spiced syrup. Its flavor is a brilliant balance of sweet fruit, sharp vinegar, and warm spice, making it incredible spooned over grilled pork chops, stirred into plain yogurt for a quick dip, or even paired with a sharp cheddar on crackers.
Sweet and Spicy Watermelon Rind Pickles
Never let those watermelon rinds go to waste again! You can transform them into a tangy, sweet, and slightly spicy pickle that’s perfect for snacking or jazzing up a cheese board. It’s a fun way to reduce food waste and create something deliciously unexpected.
Serving: 2 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
For the rind:
– 4 cups peeled and cubed watermelon rind (about 1-inch pieces)
– 1 tbsp kosher salt
For the pickling brine:
– 1 cup white vinegar
– 1 cup granulated sugar
– 1/2 cup water
– 1 tbsp mustard seeds
– 1 tsp red pepper flakes
– 1/2 tsp whole cloves
Instructions
1. Place the 4 cups of cubed watermelon rind in a large bowl.
2. Sprinkle the 1 tbsp of kosher salt over the rind and toss to coat evenly.
3. Let the salted rind sit at room temperature for 20 minutes to draw out excess moisture.
4. Rinse the rind thoroughly under cold running water to remove the salt.
5. Drain the rinsed rind in a colander and set it aside.
6. In a medium saucepan, combine 1 cup white vinegar, 1 cup granulated sugar, 1/2 cup water, 1 tbsp mustard seeds, 1 tsp red pepper flakes, and 1/2 tsp whole cloves.
7. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
8. Once boiling, reduce the heat to medium and let the brine simmer for 5 minutes to allow the spices to infuse.
9. Add the drained watermelon rind to the simmering brine.
10. Cook the rind in the brine for exactly 5 minutes, stirring gently once or twice, until the rind becomes slightly translucent at the edges.
11. Remove the saucepan from the heat.
12. Using a slotted spoon, transfer the hot pickled rind into two clean, sterilized pint-sized canning jars.
13. Carefully pour the hot pickling brine over the rind in the jars, ensuring the rind is completely submerged and leaving 1/2 inch of headspace at the top.
14. Wipe the rims of the jars clean with a damp cloth.
15. Seal the jars tightly with their lids and let them cool to room temperature on the counter.
16. Once cooled, refrigerate the jars for at least 24 hours before serving to allow the flavors to fully develop.
Keep these pickles in the fridge for up to a month. They have a fantastic crunchy texture that holds up beautifully, with a flavor that’s a perfect balance of sweet, tangy vinegar, and a gentle kick of heat from the pepper flakes. Try them chopped up in a chicken salad or as a bold topping for grilled burgers to really make your meal pop.
Watermelon Rind Stir Fry
Raising your hand if you’ve ever tossed a watermelon rind straight into the compost bin. We’ve all been there, but what if I told you that crisp, mild part is actually a secret veggie superstar? This quick stir-fry turns those leftover rinds into a tangy, savory side that’ll make you rethink waste in the tastiest way.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the rind:
– 4 cups watermelon rind, green skin and pink flesh removed, cut into 1-inch matchsticks
– 1 tbsp vegetable oil
For the aromatics:
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 small red chili, thinly sliced (optional for heat)
For the sauce:
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp cornstarch
– ¼ cup water
For garnish:
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and ¼ cup water until smooth to make the sauce. Set it aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the watermelon rind matchsticks to the hot skillet. Stir-fry for 4–5 minutes, until they start to soften and turn slightly translucent at the edges.
4. Push the rind to one side of the skillet. Add the minced garlic, grated ginger, and sliced chili (if using) to the empty space. Sauté for 30 seconds until fragrant, then mix everything together.
5. Give the sauce a quick stir to recombine, then pour it over the rind and aromatics in the skillet.
6. Cook, stirring constantly, for 2–3 minutes until the sauce thickens and coats the rind evenly. Tip: The cornstarch needs this brief boil to activate and thicken properly.
7. Remove the skillet from the heat. Tip: Taste a piece now—if it’s too firm, you can cover and let it steam off-heat for a minute to soften further.
8. Transfer the stir-fry to a serving dish. Immediately sprinkle with the sliced green onions and toasted sesame seeds. Tip: Adding garnishes right away lets them wilt slightly and meld flavors.
Dig into this dish and you’ll be hooked by the rind’s tender-crisp bite, which soaks up the salty-sweet sauce beautifully. Serve it over steamed rice for a light meal, or pair it with grilled chicken to let its tangy kick shine. Honestly, it’s the kind of clever, flavorful twist that makes you wonder why we ever threw those rinds away.
Watermelon Rind Curry
Believe it or not, that part of the watermelon you usually toss can become a delicious, savory curry. You’ll be amazed at how the rind soaks up all those warm spices, turning into something totally new and tasty. It’s a fantastic way to reduce food waste and get a unique meal on the table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the watermelon rind:
– 4 cups of peeled and cubed watermelon rind (green skin and pink flesh removed)
For the curry base:
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For the spice blend:
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp turmeric
– 1/2 tsp cayenne pepper
For finishing:
– 1 (14 oz) can of full-fat coconut milk
– 1 cup vegetable broth
– 1/2 cup fresh cilantro, chopped
– 1 tbsp fresh lime juice
Instructions
1. Prepare the watermelon rind by peeling off the tough green skin and removing any remaining pink flesh, then cut it into 1-inch cubes.
2. Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium heat for 1 minute.
3. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
4. Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
5. Add 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, and 1/2 tsp cayenne pepper to the pot. Toast the spices for 30 seconds, stirring constantly to prevent burning.
6. Tip: Toasting the spices unlocks their full flavor, so don’t skip this quick step.
7. Add the 4 cups of cubed watermelon rind to the pot, stirring to coat it evenly with the spice mixture.
8. Pour in 1 cup of vegetable broth and bring the mixture to a simmer.
9. Reduce the heat to medium-low, cover the pot, and let it cook for 10 minutes until the rind begins to soften.
10. Tip: The rind should be fork-tender but still have a slight bite, similar to a cooked potato.
11. Stir in the full can of coconut milk and bring the curry back to a gentle simmer.
12. Cook uncovered for 5 more minutes to allow the flavors to meld and the sauce to thicken slightly.
13. Remove the pot from the heat and stir in 1/2 cup of chopped cilantro and 1 tbsp of fresh lime juice.
14. Tip: Adding the lime juice and cilantro off the heat preserves their bright, fresh flavors.
15. Check the seasoning and adjust if needed.
Creamy from the coconut milk with a subtle, satisfying crunch from the tender rind, this curry has a wonderfully balanced flavor that’s earthy, slightly sweet, and warmly spiced. Try serving it over a bed of fluffy jasmine rice or with warm naan bread for scooping up every last bit of the fragrant sauce.
Candied Watermelon Rind
Candied watermelon rind might sound unusual, but it’s a sweet, chewy treat that transforms something you’d normally toss into a delightful snack. You’ll love its unique texture and subtle watermelon flavor, and it’s surprisingly simple to make at home. It’s a fun way to reduce food waste and enjoy a homemade candy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
For the watermelon rind:
– 4 cups watermelon rind (green skin and pink flesh removed), cut into 1-inch cubes
– 4 cups water
– 1 cup granulated sugar
For the candying syrup:
– 1 cup granulated sugar
– 1/2 cup water
– 1 tbsp lemon juice
Instructions
1. Peel the green skin and remove any pink flesh from the watermelon rind using a sharp knife, then cut the white part into 1-inch cubes to yield 4 cups.
2. Place the 4 cups of cubed watermelon rind in a large pot and add 4 cups of water.
3. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes until the rind is tender but not mushy.
4. Drain the watermelon rind in a colander and rinse it under cold water to stop the cooking process, then set it aside.
5. In the same pot, combine 1 cup of granulated sugar and 1/2 cup of water, stirring over medium heat until the sugar dissolves completely.
6. Add the drained watermelon rind to the pot with the sugar syrup, along with 1 tbsp of lemon juice.
7. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and simmer for 45 minutes, stirring occasionally to prevent sticking.
8. After 45 minutes, the syrup should thicken and coat the rind, and the rind will turn translucent; remove the pot from the heat.
9. Use a slotted spoon to transfer the candied watermelon rind to a wire rack or parchment paper, spreading it out in a single layer.
10. Let the candied watermelon rind cool at room temperature for at least 1 hour until it is dry to the touch and no longer sticky.
11. Once cooled, store the candied watermelon rind in an airtight container at room temperature for up to 2 weeks.
Out of the pot, this treat has a chewy, gummy-like texture with a sweet, slightly tangy flavor from the lemon juice. It’s perfect for snacking on its own, chopping into salads for a sweet crunch, or even using as a garnish for desserts like ice cream or cheesecake. Enjoy this creative twist on watermelon—it’s a conversation starter that’s as tasty as it is resourceful!
Watermelon Rind Kimchi
Okay, so you know how you usually just toss that watermelon rind? Let’s change that. This Watermelon Rind Kimchi is a fantastic way to reduce food waste and get a tangy, crunchy, slightly spicy side dish that’s totally addictive.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
For the Rind
– 4 cups watermelon rind (white part only, cut into 1-inch cubes)
– 1 tbsp kosher salt
For the Kimchi Paste
– 3 tbsp gochugaru (Korean red pepper flakes)
– 2 tbsp fish sauce
– 1 tbsp granulated sugar
– 4 cloves garlic, minced
– 1-inch piece ginger, minced
– 3 green onions, thinly sliced
Instructions
1. Place the 4 cups of cubed watermelon rind in a large bowl.
2. Sprinkle the 1 tbsp of kosher salt over the rind and toss thoroughly to coat every piece.
3. Let the salted rind sit at room temperature for 20 minutes to draw out excess moisture.
4. While the rind sits, make the paste: in a medium bowl, combine the 3 tbsp gochugaru, 2 tbsp fish sauce, 1 tbsp sugar, minced garlic, minced ginger, and sliced green onions. Tip: Wear gloves when mixing to avoid staining your hands with the gochugaru.
5. After 20 minutes, rinse the salted watermelon rind thoroughly under cold running water in a colander.
6. Squeeze handfuls of the rinsed rind firmly to remove as much liquid as possible. Tip: Getting it really dry helps the paste cling better and improves the final crunch.
7. Pat the squeezed rind completely dry with clean paper towels or a kitchen towel.
8. Add the dried watermelon rind to the bowl with the kimchi paste.
9. Using your hands (gloves are helpful here), massage the paste into the rind until every cube is evenly and thoroughly coated.
10. Pack the coated rind tightly into a clean, 1-quart glass jar or airtight container.
11. Press down firmly to remove any air pockets and ensure the rind is submerged in its own juices.
12. Seal the jar with its lid and let it ferment at cool room temperature (around 68°F) for 24 hours. Tip: Place the jar on a small plate to catch any potential overflow during fermentation.
13. After 24 hours, transfer the jar to the refrigerator. It’s ready to eat immediately but will develop more flavor over the next few days.
Don’t be surprised by how crisp and refreshing this kimchi is. The rind keeps a wonderful bite, soaking up the savory, garlicky, and subtly sweet heat of the paste. Try it chopped up and tossed into a cold noodle salad for an extra kick, or simply enjoy it straight from the jar as a vibrant, probiotic-rich snack.
Watermelon Rind Salad
You know that part of the watermelon you usually toss? Yeah, that rind. It’s about to become your new favorite salad ingredient. This crunchy, refreshing dish turns kitchen scraps into something seriously delicious.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the salad base:
– 4 cups watermelon rind, peeled and thinly sliced (about 1 medium watermelon’s worth)
– 1 English cucumber, thinly sliced
– ½ small red onion, thinly sliced
For the dressing:
– ¼ cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon fresh lime juice
– 1 teaspoon grated ginger
– ¼ teaspoon salt
For garnish:
– ¼ cup fresh mint leaves, torn
– 2 tablespoons toasted sesame seeds
Instructions
1. Prepare the watermelon rind by cutting off all the dark green skin and pink flesh, leaving only the white and light green part.
2. Slice the prepared rind into thin, bite-sized pieces using a sharp knife or mandoline.
3. Place the sliced rind in a large mixing bowl.
4. Slice the English cucumber into thin rounds and add to the bowl.
5. Thinly slice the red onion and add to the bowl with the other vegetables.
6. In a small bowl, whisk together the rice vinegar and honey until the honey dissolves completely.
7. Add the fresh lime juice to the dressing mixture and whisk to combine.
8. Grate 1 teaspoon of fresh ginger directly into the dressing.
9. Add the salt to the dressing and whisk everything together until well combined.
10. Pour the dressing over the sliced vegetables in the large bowl.
11. Toss everything together gently but thoroughly, making sure all pieces are coated with dressing.
12. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
13. While the salad rests, tear the fresh mint leaves into small pieces.
14. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently until golden brown.
15. Transfer the salad to a serving platter or individual bowls.
16. Sprinkle the torn mint leaves evenly over the salad.
17. Scatter the toasted sesame seeds over the top as the final garnish.
Really, the texture is what makes this salad special—crisp rind meets juicy cucumber with just enough tang from the dressing. The toasted sesame seeds add a nutty crunch that plays perfectly against the fresh mint. Try serving it alongside grilled chicken or fish for a complete summer meal that makes the most of every part of your watermelon.
Watermelon Rind Smoothie
Feeling wasteful tossing that watermelon rind? You can turn it into a surprisingly refreshing smoothie. It’s a sweet, hydrating treat that’s perfect for a hot day and helps cut down on food waste.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the Smoothie Base:
– 2 cups watermelon rind (white and light green parts only), chopped into 1-inch pieces
– 1 cup frozen pineapple chunks
– 1/2 cup plain Greek yogurt
– 1/4 cup fresh lime juice (from about 2 limes)
For Sweetening (Optional):
– 1-2 tbsp honey or maple syrup
Instructions
1. Prepare the watermelon rind by using a vegetable peeler to remove the dark green outer skin, leaving only the white and light green inner rind. Tip: A sharp peeler makes this much easier and safer.
2. Chop the prepared rind into roughly 1-inch pieces until you have 2 cups packed.
3. Add the chopped watermelon rind, 1 cup of frozen pineapple chunks, 1/2 cup of Greek yogurt, and 1/4 cup of fresh lime juice to a high-powered blender.
4. Secure the blender lid tightly and blend on high speed for 45-60 seconds, or until the mixture is completely smooth with no visible chunks. Tip: If your blender struggles, stop and scrape down the sides with a spatula, then blend again.
5. Taste the smoothie. If you prefer it sweeter, add 1 tablespoon of honey or maple syrup, blend for 10 more seconds, taste again, and add the second tablespoon if needed. Tip: The ripeness of your fruit will affect sweetness, so always taste before adding extra sweetener.
6. Pour the smoothie immediately into two glasses and serve.
Kick back and enjoy this creamy, slightly tangy drink. The texture is wonderfully smooth from the yogurt, with a bright, tropical flavor from the pineapple and lime that perfectly balances the mild cucumber-like taste of the rind. For a fun twist, pour it into popsicle molds and freeze for a few hours to make refreshing watermelon rind ice pops.
Watermelon Rind Pie
Ooh, have you ever looked at a watermelon rind and thought, “That could be a pie”? Well, you’re in for a treat. This clever recipe transforms that often-discarded part into a sweet, spiced dessert that’s surprisingly delicious and a fantastic way to reduce food waste.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 4 cups peeled and diced watermelon rind (white part only)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 tbsp lemon juice
For the crust:
– 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
– 1 tbsp milk
– 1 tbsp granulated sugar
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the diced watermelon rind in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes until the rind is tender. Drain the rind completely in a colander. (Tip: A fork should easily pierce the rind when it’s ready).
3. In a large mixing bowl, combine the 1 cup of sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until fully blended.
4. Add the drained, cooked watermelon rind and the lemon juice to the sugar-spice mixture. Stir gently until the rind is evenly coated.
5. Unroll one pie crust and press it into a 9-inch pie plate. Trim any excess dough hanging over the edge.
6. Pour the watermelon rind filling into the pie crust, spreading it into an even layer.
7. Unroll the second pie crust and place it over the filling. Crimp the edges of the top and bottom crusts together firmly with your fingers or a fork to seal. (Tip: For a decorative edge, press the tines of a fork all around the rim).
8. Cut 4-5 small slits in the top crust with a sharp knife to allow steam to escape.
9. Brush the top crust lightly with the 1 tbsp of milk, then sprinkle evenly with the 1 tbsp of sugar.
10. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes. (Tip: The pie is done when the crust is a deep golden brown and you can see the filling bubbling gently through the slits).
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
Surprisingly, the baked rind softens into a texture similar to tender apple, soaking up all the warm cinnamon and sugar. The flavor is a unique, lightly sweet taste with a hint of citrus from the lemon. Serve it warm with a scoop of vanilla ice cream for the perfect contrast, or enjoy a chilled slice straight from the fridge.
Watermelon Rind Relish
Hey, you know that part of the watermelon you usually toss? Here’s how to turn it into a tangy, sweet-and-sour relish that’s perfect for summer. It’s a fantastic way to reduce food waste and add a bright pop of flavor to your meals.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the watermelon rind:
– 4 cups watermelon rind (green skin removed, cut into ½-inch cubes)
– 1 tablespoon kosher salt
For the relish base:
– 1 cup granulated sugar
– ¾ cup apple cider vinegar
– ½ cup water
For flavoring:
– 1 teaspoon mustard seeds
– ½ teaspoon celery seeds
– ¼ teaspoon red pepper flakes
Instructions
1. Place the cubed watermelon rind in a medium bowl and sprinkle with 1 tablespoon kosher salt.
2. Toss the rind to coat evenly with the salt and let it sit for 15 minutes to draw out excess moisture.
3. Rinse the salted rind thoroughly under cold water in a colander and drain well.
4. In a medium saucepan over medium heat, combine 1 cup granulated sugar, ¾ cup apple cider vinegar, and ½ cup water.
5. Stir the mixture constantly until the sugar fully dissolves, which should take about 3-4 minutes.
6. Add 1 teaspoon mustard seeds, ½ teaspoon celery seeds, and ¼ teaspoon red pepper flakes to the saucepan.
7. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to maintain a simmer.
8. Add the drained watermelon rind to the saucepan and stir to coat it in the liquid.
9. Simmer the relish uncovered for 10-12 minutes, stirring occasionally, until the rind becomes translucent and tender.
10. Remove the saucepan from the heat and let the relish cool completely in the pan for about 30 minutes.
11. Transfer the cooled relish to a clean jar or airtight container.
12. Refrigerate the relish for at least 2 hours before serving to allow the flavors to meld.
Very versatile, this relish has a crisp-tender texture with a balanced sweet, tangy, and slightly spicy kick. Try it spooned over grilled chicken or fish, stirred into potato salad, or as a surprising topping for burgers—it adds a refreshing crunch that cuts through rich flavors beautifully.
Grilled Watermelon Rind Kabobs
Just when you think watermelon season can’t get any better, grilled watermelon rind kabobs come along. You’ll transform that usually-tossed rind into a sweet, smoky, and slightly tangy treat that’s perfect for summer grilling. It’s a fun way to reduce food waste and surprise your guests with something totally unique.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the kabobs:
– 1 medium watermelon (you’ll use just the white and light green rind, about 4 cups cubed)
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow onion, cut into 1-inch pieces
– 8-10 wooden or metal skewers (if using wooden, soak in water for 30 minutes first)
For the marinade:
– 1/4 cup olive oil
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
Instructions
1. Cut the watermelon into 1-inch thick slices. Use a sharp knife to carefully slice off the red flesh (save it for eating later) and the dark green outer skin, leaving only the firm white and light green rind.
2. Cut the prepared rind into 1-inch cubes. You should have about 4 cups.
3. In a medium bowl, whisk together the olive oil, soy sauce, honey, apple cider vinegar, minced garlic, smoked paprika, and black pepper until fully combined.
4. Add the cubed watermelon rind to the marinade. Toss gently to coat every piece. Let it marinate at room temperature for 15 minutes. Tip: Don’t marinate longer than 20 minutes, as the vinegar can start to break down the rind’s texture.
5. While the rind marinates, preheat your grill to medium-high heat (about 400°F).
6. Thread the marinated watermelon rind cubes onto skewers, alternating with pieces of red bell pepper and yellow onion.
7. Place the assembled kabobs on the preheated grill. Cook for 4-5 minutes.
8. Carefully flip each kabob using tongs. Cook for another 4-5 minutes. Tip: Look for light grill marks and for the rind to become slightly translucent at the edges—this is your visual cue it’s ready.
9. Remove the kabobs from the grill and let them rest on a plate for 2-3 minutes before serving. Tip: This resting time allows the juices to redistribute, preventing them from being too watery.
Perfectly grilled, the rind softens just enough to be tender but still has a pleasant, slight crunch. The marinade caramelizes into a sticky, sweet, and savory glaze with a hint of smoke from the paprika and grill. Try serving them over a bed of quinoa or with a dollop of cool Greek yogurt for a fantastic contrast.
Watermelon Rind Gazpacho
Picture this: a hot summer day, you’re craving something cool and refreshing, but you’re tired of the same old salads. That’s where this clever twist on gazpacho comes in—it uses the often-discarded watermelon rind for a surprisingly delicious and zero-waste soup.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the soup base:
– 4 cups peeled and chopped watermelon rind (white and light green parts only, about 1 medium watermelon’s worth)
– 2 cups chopped seedless watermelon flesh
– 1/2 cup chopped English cucumber
– 1/4 cup chopped red onion
– 1 small jalapeño, seeds removed and chopped
– 2 tbsp fresh lime juice
– 1 tbsp extra virgin olive oil
– 1 tsp kosher salt
For the garnish:
– 1/4 cup crumbled feta cheese
– 2 tbsp chopped fresh mint leaves
– Freshly cracked black pepper
Instructions
- Peel the dark green skin from your watermelon rind using a sharp vegetable peeler.
- Chop the peeled white and light green rind into 1-inch cubes until you have 4 packed cups.
- Place the chopped rind, 2 cups of chopped watermelon flesh, 1/2 cup chopped cucumber, 1/4 cup chopped red onion, and the chopped jalapeño into a high-speed blender.
- Add 2 tbsp of fresh lime juice, 1 tbsp of olive oil, and 1 tsp of kosher salt to the blender.
- Blend the mixture on high speed for 45-60 seconds until completely smooth and no chunks remain.
- Pour the blended soup through a fine-mesh strainer into a large bowl to remove any fibrous bits, pressing with a spatula.
- Transfer the strained soup to an airtight container and refrigerate for at least 2 hours, or until thoroughly chilled to 40°F.
- Divide the chilled soup evenly among four bowls just before serving.
- Top each bowl with 1 tbsp of crumbled feta cheese and 1/2 tbsp of chopped fresh mint.
- Finish each serving with a generous sprinkle of freshly cracked black pepper.
The result is a silky, chilled soup with a subtle sweetness from the melon and a refreshing crunch from the cucumber, perfectly balanced by the tangy feta and spicy jalapeño kick. Serve it in chilled bowls or even hollowed-out small watermelons for a stunning presentation that makes the most of every part of the fruit.
Watermelon Rind Slaw
Let’s be honest—you’ve probably tossed that watermelon rind right into the compost. But what if I told you it makes a seriously crunchy, refreshing slaw? You’re about to turn kitchen scraps into a bright, tangy side dish that’s perfect for summer BBQs.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the slaw base:
– 4 cups finely julienned watermelon rind (white and light green parts only, from about 1/2 a large watermelon)
– 1 cup shredded green cabbage
– 1/2 cup shredded carrot
– 1/4 cup thinly sliced red onion
For the dressing:
– 1/4 cup rice vinegar
– 2 tbsp olive oil
– 1 tbsp honey
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Prepare your watermelon rind by cutting away all the dark green skin and any remaining pink flesh, leaving only the firm white and light green parts.
2. Using a sharp knife or mandoline, julienne the prepared rind into thin matchsticks until you have 4 cups packed. Tip: A mandoline gives you perfectly uniform strips for even crunch.
3. In a large mixing bowl, combine the julienned watermelon rind, 1 cup shredded green cabbage, 1/2 cup shredded carrot, and 1/4 cup thinly sliced red onion.
4. In a separate small bowl or jar, whisk together 1/4 cup rice vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until fully emulsified.
5. Pour the dressing over the vegetable mixture in the large bowl.
6. Using tongs or clean hands, toss everything together thoroughly until all ingredients are evenly coated with the dressing. Tip: Tossing with your hands helps distribute the dressing without bruising the delicate rind.
7. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld and the vegetables to slightly soften.
8. Give the slaw one final gentle toss before serving. Tip: For best texture, serve within 2 hours—the rind stays wonderfully crisp but can become too soft if dressed overnight.
Crunchy, tangy, and surprisingly refreshing, this slaw has a texture somewhere between jicama and cucumber with a bright vinegar kick. It’s fantastic piled on pulled pork sandwiches, served alongside grilled chicken, or even as a topping for fish tacos for an extra fresh bite.
Conclusion
Beyond the sweet flesh, these 32 watermelon rind recipes unlock a world of flavor and reduce waste in your kitchen. From pickles to stir-fries, there’s something for every home cook to love. Give them a try, share your favorite in the comments below, and pin this article to your Pinterest boards to spread the inspiration!
