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Waste not, want not: Japanese netizens share delicious ways they prepare watermelon rinds

Meg Murphy Aug 29, 2016
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If you thought the red flesh was the only edible part of a watermelon, this is for you!

Watermelon is a delicious summer treat, be it part of a fruit salad or on its own. It’s a healthy, low-calorie way to satisfy a sweet tooth and get some vitamins and minerals in as well. But did you know that the green rind — the part most of us throw away — is good for you too? It contains a good amount of the amino acid citrulline, which the body converts to nitric oxide, a chemical that helps relax your arteries and improves blood flow in your body.

You’ve probably never even thought of eating watermelon rind before. I mean, after enjoying the sweet, juicy flesh of the fruit, who would want to gnaw on its bitter white and green outside? But with a little bit of ingenuity and a few extra ingredients, you can turn the rinds into some pretty tasty eats.

Japanese pickles, or tsukemono, are popular and often eaten as a garnish or side to rice. So, why not try pickling your watermelon rinds?

▼ “Before, I had been pickling watermelon rinds in just soy sauce, but have started doing 2 parts soy sauce to 1~2 parts vinegar. It’s so good, even on egg salad sandwiches.”

https://twitter.com/roominbkk/status/763976334414454785

▼ “Recycling watermelon rinds. Left is sweet vinegar, middle is young ginger juice, right is honey and lemon with young ginger slices. Yum! Would be a waste to throw away.”

🍉スイカの皮の再利用
左は甘酢漬真ん中新生姜の液右はちみつレモン新生姜スライス
美味 😋捨てるには、勿体無い🍉の皮‼️ pic.twitter.com/tRkLvCl3uy

— 丸越アピタ刈谷店 036 (@054kariya) June 29, 2015

▼ A recipe from Japanese idol Yamapi: put rinds in a Zip Lock bag with vinegar, soy sauce, sesame seeds, and scallions.

山Ｐのレシピ
スイカ皮漬物作ってみたよ〜♫

お酢醤油胡麻ネギをジップロックに入れて漬けてみた～

胡麻は白だったかな？
山Ｐこれで合ってる〜！？

結構イケる〜～♡美味っ♡
暑い夏にぴったりだねッ♫#山下智久 pic.twitter.com/rQczmDTRAO

— ･ﾟ*.。ゆきだるま ⛄️。.*･ﾟ (@tenshi321) August 1, 2016

▼ Watermelon rinds apparently work well in the side dish kinpira…

https://twitter.com/nishiyama_t_/status/620587711448023040

▼ …as well as in stir fried miso pork and green peppers.

食品ロスを気をつけているのりオさん的最近のごはん。大好きなスイカ！の皮とピーマン、豚肉の味噌炒めー！これがうまいんだな！いっちばん外の緑と黒のシマシマの部分だけはロスしちゃうんだけどね……。皆様もお試しあれ！ pic.twitter.com/md7HzOETxG

— 野良のりオ (@yeliangshan) June 15, 2016

▼ A soup made with chicken, scallions, celery, and the white part of the rind.

こんばんは😄今日もみなさんとの繋がり嬉しかった。

今日の夕飯のスープです。材料は、鶏肉にネギセロリと、後はなんとスイカの白い外側を入れてみました。辛めに味付けしたので冷たい訪が美味しいかな😄皮を捨てちゃうのもったいなくて💦 pic.twitter.com/IzAzgXZh2I

— まーちー (@goblinmama) August 13, 2016

▼ Watermelon tempura? Why not! Just julienne the rind, dip in tempura batter, and fry until crisp.

スイカ大好き💕💕
スイカ🍉の皮を千切りにして、天ぷらにしたら美味しいって聞いた^_^🍴
やってみた👍🏻 pic.twitter.com/FUnOc6Siuf

— ゴチミツ (@U2KEPKyehwSy7qs) August 19, 2016

Still have more rinds than you know what to do with? Before you throw them out, set them out in the sun for a day or two to dry up so you don’t have heavy, soggy rinds sitting in your garbage can until trash pickup day.