What to Cook with Watermelon Rinds? 4 Delicious Recipes and Surprising Benefits
Transform food waste into tasty dishes by exploring the nutritional value of white watermelon rinds and 4 easy savory and sweet recipes.
Stock photo for illustration only, not from the actual event
- The white part of watermelon rinds is rich in citrulline, dietary fiber, and vitamins.
- It helps expand blood vessels, stimulates digestion, and aids weight management.
- It can be used in stir-fries, clear soups, pickles, and spicy salads.
- It supports food waste reduction and sustainable consumption practices.
Nowadays, the trends of sustainable food consumption and food waste reduction are gaining massive global attention. One ingredient frequently overlooked and routinely discarded is the watermelon rinds, specifically the white flesh attached to the green skin. In reality, this part can be transformed into delicious dishes packed with nutritional value.
Nutritional data indicates that the white flesh of watermelon rinds contains several beneficial nutrients, including:
- Rich in the amino acid citrulline, which helps dilate blood vessels, improve blood circulation, and potentially reduce post-workout muscle soreness.
- High in dietary fiber, stimulating efficient digestive function and reducing constipation problems.
- Composed of vitamin C, vitamin B6, and potassium, which help strengthen the immune system and support the nervous system.
- Low in calories and primarily composed of water, making it ideal for those managing their weight.
Stock photo for illustration only, not from the actual event
Using watermelon rinds in cooking aligns seamlessly with modern household Zero Waste concepts. Utilizing every part of an ingredient reduces environmental burdens while unexpectedly adding value to food, especially considering citrulline is densely concentrated here—a nutrient not easily found in common fruits and vegetables.
To prepare watermelon rinds for cooking, peel off the dark green outer skin completely, leaving only the pale greenish-white flesh, which has a texture similar to winter melon or raw papaya. It can be adapted into 4 main dishes:
1. Stir-fried Watermelon Rind with Eggs: A basic, quick recipe with a crunchy texture and natural sweetness. To make it, cut the white flesh into bite-sized pieces, heat a pan with oil, minced garlic, and the rinds until translucent. Crack in eggs, scramble them together, and season with light soy sauce, oyster sauce, and a pinch of pepper.
2. Clear Pork Bone Soup with Watermelon Rind: Replacing winter melon, this yields a sweet, mellow, and easily sippable broth. Boil pork bone broth with coriander roots, garlic, and pepper. Once boiling and the pork becomes tender, add sliced watermelon rinds and boil until translucent. Season with salt or light soy sauce, and garnish with coriander and spring onions.
3. Pickled Watermelon Rinds: A food preservation method yielding a side dish that cuts through greasiness. Slice the rinds into strips or thin pieces, toss with salt, let sit for 15 minutes, and rinse to remove the raw smell. Pickle them in a mixture of syrup and vinegar, then refrigerate overnight for a sweet, sour, and crunchy refreshing treat.
4. Spicy Watermelon Rind Salad: A vibrant dish using the crunchiness of the rinds in place of raw papaya. Slice or shred the white flesh into long strips. Prepare the dressing by mixing chopped bird's eye chilies, garlic, fish sauce, lime juice, and sugar. Toss the rind strips, boiled shrimp, and minced pork gently, then garnish with Chinese celery or coriander.
Utilizing the white flesh of watermelon rinds not only provides beneficial nutrients like citrulline and fiber but also actively supports sustainable consumption, tangibly reducing household food waste. Try applying these menu ideas to discover a new perspective of deliciousness from everyday ingredients.
Source: Thairath Lifestyle
Found something wrong in this article? Report an issue with this article
Comments
Leave a Comment