Watermelon Rind

Store fresh rind in an airtight container in the refrigerator. Once prepared (pickled, candied), follow storage guidelines for that specific preparation.

Remove the tough outer dark green skin and any remaining pink flesh before using.

Rinse the rind thoroughly.

Pickling is a popular way to use watermelon rind, often seasoned with vinegar, sugar, and spices.

Candied watermelon rind can be made by boiling the rind in sugar syrup.

It can be grated and added to stir-fries or curries for a tender texture.

Vinegar (apple cider, white wine)

Sugar (granulated, brown)

Spices (ginger, cinnamon, cloves, star anise, allspice, mustard seeds)

Chili peppers

Citrus zest (lemon, lime)

Not removing the hard outer green rind, which is too tough to eat.

Leaving too much of the pink flesh attached, which can make the final dish too sweet or watery.

Not rinsing the rind well, which can leave a bitter taste.