Don’t Throw Away Watermelon Rinds Until You See This! (3 of 3)

Blend It Into Drinks and Chilled Soup

Watermelon rind contains plenty of water, which makes it useful in blended recipes. If you would rather not cook with it immediately, slice it into small pieces and freeze it. The frozen chunks can replace some of the ice in smoothies, adding texture without watering down the drink. Its delicate flavor pairs nicely with watermelon flesh, strawberries, peaches, bananas, citrus, and mint. Just please remember to peel off the outer layer first, of course.

Watermelon rind can also be blended with watermelon flesh, tomatoes, cucumber, herbs, and a splash of vinegar or citrus juice and go into one of many chilled soups like gazpacho that balance sweet, savory, and tangy flavors. Top it with diced avocado, basil, or croutons for a light summer lunch.

Add Some Crunch to Salads and Slaws

For a no-cook option, grate or slice peeled watermelon rind and dump it in coleslaw. It tastes great with carrots, bell peppers, cabbage, or red onion if you dress it with an apple cider vinegar vinaigrette. The result is fresh, crunchy, and especially excellent on burgers, wraps, or tacos.

Rind can also be added to a watermelon salad with arugula, mint, feta cheese, red onion, and pistachios. A simple olive oil and lime dressing brings everything together, while the rind adds even more crunchy texture to the dish.

Since it resembles cucumber, it can even be used in tzatziki. Grate it and combine it with yogurt, garlic, herbs, and lemon for a refreshing sauce to serve with pita, vegetables, or grilled dishes.

So the next time you finish a watermelon, don’t be too quick to toss the rind. That pale, crunchy layer might be the beginning of your next favorite summer snack.