We usually don’t post recipes here on The Inquisitive Eater, but I thought this was such a unique take on a piece of fruit generally tossed in the trash, it was worthy of posting. Food writer and Gilt Taste contributor Sheri Castle walks us through what to do with those tough green rinds.
We usually think of watermelon as a galumphing fruit with a sweet, juicy middle and a bothersome amount of useless white rind. But maybe this will help you change your perspective: Watermelon is Cucurbitaceous, which means it’s a cousin of cucumber, zucchini, and squash. So after the sweet stuff is gone, just pretend the leftover rind is a squash and have at it! Here are some ideas for making them delicious, because a rind is a terrible thing to waste.