When we think about food waste, we usually picture leftovers forgotten in the fridge or produce that spoiled before we had a chance to use it. But some of the most common kitchen waste is perfectly edible. Radish leaves, beet greens, broccoli stems—and yes, watermelon rinds—often end up in the compost or trash without a second thought.
Summer is watermelon season, and that means plenty of rinds. Before you toss them out, consider giving them a second life. The pale white part between the juicy pink flesh and the tough green skin is surprisingly versatile.
1. Make Watermelon Rind Jam
Peel away the green outer skin and cook the white rind with sugar, lemon juice, and spices until it turns into a sweet preserve. Spread it on toast, swirl it into yogurt, or spoon it over desserts. We have the full recipe of watermelon rind jam here.
2. Try South African Waatlemoenkonfyt
This traditional South African preserve transforms watermelon rind into tender chunks suspended in a thick, sweet syrup. The name may be a mouthful, but the result is delicious. Serve it alongside cheese or as a sweet treat with tea.
3. Pickle It
Pickled watermelon rind is one of summer’s best-kept secrets. A quick brine of vinegar, sugar, and spices turns the rind into a crunchy, tangy snack. It also makes a great addition to sandwiches, salads, and charcuterie boards. If you want to make a true ferment and get the prebiotic effects from it chop it up into small bits and add enough salt to the brine so it’s salty like the sea. Cover it and let sit like sauerkraut for a week or so and then when done to your taste put in the fridge to slow the ferment. We interviewed pickling king Sandor Katz recently. You can read the interview here.
4. Turn It Into Coleslaw
Grated watermelon rind can stand in for cabbage in a fresh summer slaw. It adds crunch with a hint of sweetness and pairs perfectly with grilled vegetables, burgers, or picnic fare. The best is watermelon that are organic. Farms use pesticides to protect crops from insects, weeds, and diseases. However, the thick outer rind is a natural barrier, and many growers follow Integrated Pest Management (IPM) to minimize chemical use
5. Add It to Salsa
Give your salsa a surprising twist by using diced watermelon rind. Combined with onion, jalapeño, lemon juice, and herbs, it creates a refreshing condiment that balances sweet, spicy, and tangy flavors. It’s a surprise why it’s not used more often. Just scrape off the hardest out later with a potato peeler or a dextrous hand.
Related: 10 summer mocktail recipes
The next time you slice into a watermelon, remember that the fruit doesn’t end where the pink flesh does. With a little creativity, those rinds can become jams, pickles, slaws, and more, saving money, reducing food waste, and adding something new to your summer table and gut biome.
