The Amazing Thing You Need to Be Doing with Your Watermelon Rinds
While you're probably gearing up to eat your weight in watermelon this summer, we now have another reason the keep up our melon obsession: Chances are you probably chow down on the juicy pink goodness until reaching the green peel, and then toss it. But you actually can (and should!) eat the watermelon rind, too.
Just like watermelon seeds, the rind has a surprising amount of health benefits. While it doesn't have a tremendous amount of nutrients according to Live Strong, it's high in vitamins B and C. Plus, eating something you typically would have discarded cuts down on waste.
Recent research also suggests that inside the rind there are high doses of citrulline, a compound linked to a range of benefits. Most notably, citrulline converts to arginine, which is vital to the heart and improves circulation, according to Texas A&M's Fruit and Vegetable Improvement Center.
While the rind is edible as is, it might be more appealing if you prepare it by pickling or juicing it. Popular in the South, homemade pickled watermelon rind takes on a tart taste and a crunchy texture that's similar to pickled cucumbers:
You can get the recipe at Untrained Housewife.
Or, you could break out your trusty Instant Pot to make spicy watermelon rind pickles, perfect if you don't have a lot of time to spend in the kitchen-you just need rinds, lemons, sugar, salt, and hot sauce.
You can get the recipe at Extra Crispy.
Finally, for a refreshing way to stay hydrated this summer, opt to juice the rind. Or, simply throw it in a blender and add lime and mint for flavor for a refreshing smoothie treat.
Get the Watermelon Rind smoothie recipe at Vegalicious.
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