Can You Use Watermelon Rind?

Watermelon rind has three layers. The outermost is a thin, dark green, tough skin; it has no flavor and is not chewed. In the middle is a thick, white, crisp layer that begins where the pink flesh ends. Inside is the sweet pink flesh. The part most often discarded when eating watermelon is the entire white layer, even though it is a sturdy ingredient that can be used in the kitchen like squash. It has a mild flavor, similar to a watery cucumber; it has no distinct flavor of its own and takes on the flavors added to it.

Preparation starts with peeling. Cut the rind into strips, then remove the outer green skin with a vegetable peeler or knife; no green should remain because that layer stays tough even after cooking. You can leave the thin layer of pink flesh on the white part if you like; it adds color to pickles and jam. Slice the peeled white rind thinly or cut it into cubes. If you plan to use the rind, wash the watermelon before cutting it, because the knife can carry dirt from the outside of the rind into the flesh. Scrub especially well where the watermelon rested on the ground in the field. Peeling is easier while the rind is cold; a watermelon straight from the refrigerator is less likely to slip under the knife.

The most common use is quick pickles. Dip the thinly sliced white layer in a mixture of vinegar, water, salt, and a little sugar, then let it sit in the refrigerator; it stays crisp and takes on the flavor of the mixture. You can add garlic, dill, or red pepper flakes. These pickles are made to be eaten soon, not stored for a long time, and are kept refrigerated. The salt ratio for pickling is a separate matter and should follow its own measurement; the rind does not change that measurement, it simply replaces cucumber in the pickle.

The second use is jam. Cut the white layer into cubes, let it sit with sugar for a while so it releases its liquid, then cook it over low heat. The rind becomes translucent as it cooks and stays firm in the jam; its texture differs from fruit jams, making a sweet preserve with whole pieces. Lemon zest or cloves brighten its neutral flavor. Test the jam’s consistency on a cold plate. This jam is not made for long-term storage; it is kept refrigerated and eaten soon, at breakfast or over yogurt.

The third option is to cook it in a skillet. Sauté cubed white rind in olive oil with onion and garlic; it cooks like squash but stays firmer. Add it to soup, vegetable dishes, or an omelet. Because the white layer contains a lot of water, do not overcrowd the skillet or it will steam instead of sauté. Add salt at the end, because salting early draws water from the rind and makes the skillet wet. Use the rind on the day you cut the watermelon; softened or slimy rind should not be used for any of these dishes because that texture is a sign of spoilage.