Don’t Throw Away Watermelon Rinds Until You See This!

Watermelon is one of those fruits, or giant berries, I guess, that are perfect for a hot summer day. It’s sweet, refreshing, and loaded with enough juice to make you go to the bathroom multiple times. But once the succulent flesh is gone, most people toss the rind straight into the trash or compost. But as it turns out, that rind has far more potential than it gets credit for.

Watermelon rind contains fiber and small amounts of several nutrients, but its most significant selling point may simply be its versatility. With minimal peeling and chopping, something normally treated as waste can become a pickle, smoothie ingredient, salad topping, curry addition, or stir-fried side.

The edible part is the pale white layer between the juicy pink flesh and the firm green skin. It doesn’t taste like much but has a satisfying crunch similar to cucumber. It also absorbs seasonings, dressings, and sauces extremely well, making it surprisingly easy to use in everything from pickles to curries.

Japanese-Style Pickles

One of the easiest and most delicious ways to utilize watermelon rind is to pickle it. Japanese vinegar company Mizkan shared this tip on social media, and the idea quickly caught people’s attention.

The company suggested turning leftover rind into “tsukemono,” the broad Japanese term for pickled vegetables. Vinegar-pickled varieties are known as “suzuke,” and watermelon rind is perfect for this method because it stays crunchy and never goes mushy.

First, remove the tough outer skin and any remaining pink flesh. Cut the white and pale-pink portion into small cubes or thin strips. It can then be pickled in a jar with seasoned rice vinegar.

The finished pickles make a crisp, sweet-and-sour snack, but they’re also great tucked into sandwiches, served beside rice dishes, or scattered over tacos. This treat has become particularly popular in Japan’s Kumamoto Prefecture, an area known for growing watermelons.