Watermelon rind
The firm pale green and white part of the watermelon between skin and flesh for pickling, candied peel and jam.
Watermelon rind is the firm pale green and white part of the watermelon between the skin and the flesh, crunchy, almost flavourless, rich in fibre. It is pickled and salted (like cucumbers), made into candied peel and jam, fried and braised, added to chutney, pickles and Asian salads, and to compotes and quick pickles.
Calories, proteins, fats and carbohydrates per 100 g of product
Watermelon rind, Raw: Calories 23.9 kcal, Proteins 0.5 grams, Fats 1.0 grams, Carbohydrates 3.3 grams per 100 g of product.
Recipes with this ingredient
Spicy watermelon rind snack is a unique way to turn food waste into a delightful treat. This recipe likely originated in European cuisine as a manifestation of culinary ingenuity. Thin strips of watermelon rind soaked in the flavors of apple cider vinegar, mustard, turmeric, and ginger acquire a vibrant spicy taste with a hint of sweetness. This snack perfectly complements meat and fish dishes and serves as an interesting alternative to traditional marinades. It has a refreshing aftertaste and spiciness that pairs especially well with cheese or crispy bread. It's not just an unusual dish – it's a mindful approach to resources and the art of cooking that reveals new facets of familiar ingredients.
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