Save that Rind!!!

Nothing says summer like sunshine and watermelon.  Americans love watermelon so much that the average person eats 16 pounds of it per year.  That’s 5.1 billion pounds of watermelon consumed per year in the US!  That’s a good thing, because watermelon has been shown to be particularly healthy and quite low in calories.

But, most Americans only eat the red part of the watermelon and toss away the rind. Since the rind comprises 30 percent of a watermelon, that means Americans throw away 1.5 billion pounds of watermelon rind every year.  If only there was something which could be done with all that rind….

Good news!  There is actually a lot that can be done with the lowly watermelon rind, culinarily speaking.  It can be stewed, pickled and even used as a tasty addition to stir-fries.  Keep in mind that we are talking about the juicy white part, not the green outer-layer (don’t eat that).

While the sweet red part of the watermelon provides benefits such as increased muscle movement, recovery, and reduced inflammation, the rind also provides an added bonus of health benefits. Watermelon rind has tons of an amino acid called citrulline.  This amino has been shown to have very effective antioxidant effects.  Plus citrulline is known to dilate blood vessels and greatly improve circulation.  Citrulline also provides endurance, making muscles take longer to fatigue.  This means you can exercise more effectively and stretch better (especially with the Piri-Stretcher® from Miracle Stretch®). 

In addition, citrulline is converted into another amino within the kidneys, called arginine. Arginine improves heart health, the circulatory system and immune system. That's a power packed picnic of watermelon rind benefits, usually left to waste.

So, while the rind may be healthy, it does need a little help to elevate it from a juicy, but bland, throw-away to a delectable summer treat.  It can be added to stir-fries or stewed, but in the Southern US, Americans have found the perfect solution:  making rind pickles!

There are many good recipes out there, and odds are that you will have more than enough rind to try each one of them.  Why not?  Making pickles is extremely easy, and even fun - something you can do with your kids or grandkids.  All you need is a jar, a few simple ingredients, and a stove.  The end result is an absolutely delicious addition to your summer afternoons that will benefit your health and have your friends talking about what a culinary genius you are.

Below is an adaptation for pickled watermelon rinds from a fruit pickling recipe by Alton Brown.

Summertime Watermelon-Rind Pickles

Rind of 1 medium watermelon, skin and remaining red flesh removed, cut into 2”x1/2” pieces

½ lemon, thinly sliced

1 Tablespoon fresh ginger, thinly sliced

1c water

1c sugar

1c cider vinegar

1 sprig fresh mint

1 canning jar with lid

Place the cut rinds (standing upright) into jar.  Add lemon, ginger and mint.

In a non-reactive saucepan, combine the water, sugar and cider vinegar.  Bring the liquid to a simmer, and cook until the sugar is dissolved.

Slowly, and carefully, pour the hot liquid over the rind mixture in the jar.  Fill to the top.  Cool the jars contents, then refrigerate for 2 days before serving.

So, enjoy the sunshine and summertime with your fun, new guilt-free pickled snack...and all the amazing health benefits that go along with it.