Pickely Spiced Watermelon Rind

Did you know that you could eat your whole entire watermelon, including the rind? The amount of benefits and nutrients in a whole watermelon is tremendous, in addition to being 92% water, you get a healthy amount of vitamin A, C, potassium, magnesium, and fiber that's great for gut health. In addition to the usually pink, sweet, crisp and cool fruit inside, the skin/rind is more similar to it's cucumber cousin, and perfectly safe to eat with much added benefits. The green skin/rind holds amino acid citrulline, which is a natural libido-boosting and heart health contributor, that will improve performance in bed and athletic capabilities for your workout routines. In addition to reducing your blood pressure, watermelon is one of the most sustainably beneficial fruits in the rainbow that's sure to uplift your spirits. 

Try pickling or baking your rind, similar to how you'd treat squash. Or even blending into juices and smoothies. This featured recipe can be adapted to spices that are most pleasing to you or what you have in your kitchen. You can add this feature into soups, salads, stews, serve as a side with meats (similar to fresh pickles), an addition to your charcuterie board, top your next grain bowl with or just snack on like olives or pickles. Enjoy!

Pickely Spiced Watermelon Rind

by Sarah Farsh June 1, 2020

• watermelon rind, cubbed
• 1 tbsp, or more cumin seeds
• 2 tsp coriander
• 2 cardamom pods, smashed
• 1 tsp pepper corn
• 1 tsp red chili flakes
• 1 tbsp curry leaves
• 1 tsp mustard seeds
• 1 lemon, plus zest
• 1 tbsp coconut oil (optional)

Boil your watermelon rind in a bath of water for 25-35 minutes to soften. Drain cooked rind from water and set aside. Meanwhile, heat up a large skillet and lightly toast all of your spices to release their natural fragrant oils-be very careful not to burn them, so low heat! Drizzle optional oil to your activated spices, and then the cooked watermelon rind. Sauté rind well in spiced mixture and cook for 7-15 minutes, or until desired texture. You eat right away with accompaniments, or jar and cool in fridge for up to a week.