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Never Throw Away The Watermelon Rind: 3 Delicious Recipes To Prepare From Leftovers

Never Throw Away The Watermelon Rind: 3 Delicious Recipes To Prepare From Leftovers

With the heyday of summer, some juicy fruits of the summer season arrive that we particularly like, like watermelon. Originally from Africa, the cultivation of this fruit has spread from Mesopotamia to the Far East via India and eventually spread to the Mediterranean regions. This delicious fruit full of water is good for our health, but many people get rid of their rind. Underestimated, it ends up in the trash in most cases, while it can be recycled and used in many recipes and bring us important benefits.

Watermelon Rind

Iconic fruit of the summer season, watermelon, also called watermelon, has countless benefits on our body. Rich in fiber and essential nutrients such as vitamins A, B6 and C, antioxidants, lycopenes, amino acids and potassium, this fruit has every reason to be eaten in hot weather.

Health Benefits of Watermelon

Lycopene being the main carotenoid of watermelon, it would have a considerable impact on the organism. We can cite its action, according to a study, to reduce the risk of chronic and cardiovascular diseases as well as cholesterol.

In addition, watermelon is rich in citrulline which is an amino acid which increases the vitality of blood vessels and the level of immunity.

As for its ability to hydrate the body, it is not to be discussed. It covers between 20 to 30% of our daily water needs.

However, it would be a shame to waste your rind which can bring us just as many benefits. To do this, here are 3 delicious recipes to prepare with watermelon rind.

Watermelon rind jam

- 1 kg of watermelon rind
- 500 g of fructose
- 30 ml lemon juice
- 100 ml thick liquid pectin
- Jars with lids, sterilized

Cut the lemon rind so that you only keep the white part between the red pulp and the green rind that you will have cut into small cubes. In a container, mix them with the fructose and let sit for a few hours.

In a saucepan, boil the mixture, stirring for at least 30 minutes, then add the lemon juice and the liquid pectin.

Cook for another 10 minutes and while the liquid is still hot, pour it into jars and close the lids properly. Place the jars upside down and let cool.

Watermelon Rind

It’s a perfect recipe for cheese or salami.

- 250 g of watermelon rind
- 250 g of fructose
- 50 ml white wine vinegar
- ½ lemon juice
- A stick of cinnamon
- Salt
- A few cloves

Cut the watermelon skin into cubes and soak them in salted water overnight. The next day, drain the cubes, put them in a saucepan and cover them with water. Over low heat, let them simmer for around 30 minutes, then drain them.

In another saucepan, put the fructose, vinegar, water, lemon juice, cinnamon stick and a few cloves. Bring to the boil for 10 minutes, until you get a syrup. Add the latter to the watermelon rind cubes and cook until they become transparent. Pour them into previously sterilized jars.

Watermelon Rind Gazpacho Recipe

watermelon bark and cucumber skin


- 250 g of watermelon rind
- 250 g cucumber rind
- 100 g of cherry tomatoes
- A few pieces of stale bread
- 50 g pine nuts
- 2 cloves garlic
- 1 Onion
- A little chopped parsley
- 30 ml of white vinegar
- 1 Glass of water
- Salt and pepper

Start by chopping the garlic and onion. Cut the watermelon rind into cubes, previously blanched and softened.

Dip the stale bread in the white vinegar, then add all the other ingredients except the pine nuts and a few spoons of watermelon rind.

Mix everything vigorously and pour into a bowl and season with salt and pepper then add the pine nuts and the remaining cubes of watermelon rind. Garnish with a pinch of parsley.