5 from 1 votes

Edible Watermelon Rinds

ByTrisha Haas Published: Updated:
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If you’ve been tossing your watermelon rinds in the trash, it’s time to stop. The green-white outer shell part of the watermelon is totally edible and packed with nutrients. Thanks to a viral social trend, more people are discovering that cooked watermelon rind isn’t just safe to eat, it’s actually a unique side dish.

white plate full of watermelon rinds.

Is Watermelon Rind Good for You?

Watermelon rind is more than just edible. It contains nutrients like citrulline, an amino acid that may help boost blood flow, support kidney function, and even improve exercise performance.

Rind contains fiber, vitamin C, and compounds that support your immune system. Eating the rind can help reduce food waste and add a unique, refreshing side dish to your plate.

Why the TikTok Watermelon Rind Recipe Went Viral

This trend took off when TikTok users realized you could cook watermelon rind with savory spices and turn it into something completely new.

The method below uses stovetop cooking (like a stir fry) and bold Indian-inspired spices, but you can also pickle watermelon rind or turn it into chutney. It’s a great way to use the entire fruit and reduce food waste with no compost needed.

Skillet Watermelon Rind Recipe

Jump to the full recipe in the recipe card below

What You’ll Need

  • Watermelon rind (peeled and cut into small cubes)
  • Vegetable oil
  • Lime juice (or dried mango powder)

Spice Blend:

  • Cumin
  • Asafoetida (or a mix of garlic powder and onion powder)
  • Turmeric
  • Coriander (or caraway seed)
  • Chili powder
  • Salt
collage on how to cook watermelon rinds

How to Prepare and Cook Watermelon Rind

  1. Peel and cube the rind. Remove rind from the watermelon and make sure to get rid of any remaining red flesh. Cut into 1-inch cubes.
  2. Boil until soft. Place rind pieces in a stockpot, cover with water, and bring to a boil. Reduce heat and simmer for 20 minutes until the rinds become soft and slightly translucent. Drain well.
  3. Sauté with spices. In a large skillet, heat the oil over medium heat. Add cumin, asafoetida (or substitutes), turmeric, coriander, chili powder, and salt. Stir for a few seconds until fragrant.
  4. Toss the rinds. Add the cooked watermelon rind and toss to coat evenly in the spices. Cook for 1 more minute.
  5. Finish with lime juice. Add lime juice just before serving and serve warm.
tiktok watermelon rinds being prepped and boiled.

What Does Cooked Watermelon Rind Taste Like?

Surprisingly good but I understand this is a unique and different recipe most haven’t tried, so this may be up to your tastebuds. It soaks up whatever seasonings you use and has a texture similar to cooked zucchini or cucumber.

If you’re expecting sweet like the flesh is, this recipe will surprise you with its savory kick. Watch the viral inspiration video here

Kitchen tips regarding the rind

  • Use a personal-size watermelon if you’re testing the recipe. It still yields a lot of rind.
  • Leave a little red for looks and the tiniest bit of sweetness if you want but it may break down while cooking.
  • Don’t toss rinds in the garbage disposal. They’re tough and can cause clogs.
  • Want to experiment? Watermelon rind also makes great chutney or pickles.

More Ways to Use Watermelon

Need a few delicious reasons to grab a whole watermelon for this rind recipe? Don’t let the sweet red center go to waste. It’s easy to put it to good use with one of my other summer recipes.

Try a colorful Watermelon Radish Salad, make a grab and go appetizer with these Rainbow Fruit Skewers, or bring in the summer with juicy and fresh Watermelon Salad.

spoonful of watermelon rinds.
    5 from 1 votes
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    Watermelon Rind Recipe

    Author Trisha Haas – Salty Side Dish

    Prep Time 10 minutes
    Cook Time 28 minutes
    6 people
    Don’t toss the rind! This watermelon rind stir fry is a healthy, low-waste side dish full of flavor and nutrients. Easy to make with pantry spices.

    Ingredients
     

    • watermelon rind cut into 1 inch pieces
    • 3 tbsp vegetable oil
    • 1/2 tsp cumin
    • 1/4 tsp onion powder
    • 1/4 tsp garlic powder
    • 1/2 tsp turmeric
    • 1/2 tsp chili powder
    • 1/2 tsp caraway seed
    • 1/2 tsp salt
    • 2 tsp lime juice

    Instructions

    • Place rind into a large stockpot and fill with water. Heat over high heat until boiling.
    • Reduce heat to medium-high and continue to boil for about 20 minutes until the rind is soft and transparent.
    • Drain and set aside. 
    • In a large skillet, add oil, cumin, asafoetida, turmeric, coriander, chili powder, and salt. Heat over medium heat until hot.
    • Add rind and mix well to evenly coat, cooking for 1 minute.
    • Remove from heat and serve warm. 

    Notes

    The serving size and amount of watermelon rinds you will end up with largely will be decided by the size of the watermelon you purchase. It is fine to double the recipe or spices. 

    Nutrition

    Serving: 0.5cup | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

    Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
    Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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    5 from 1 votes

    Trisha Haas is a home cook and mom who believes side dishes are the stars of any meal. On Salty Side Dish, she shares easy, family-friendly recipes that elevate everyday dinners. From quick sides to holiday favorites, Trisha’s blog is a go-to for families looking to add something special to their plates.

    5 from 1 vote

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    4 Comments

    1. I tried it not quite for me.Your taste okay I didn’t know what to eat it with

      Reply
      1. Trisha Haas says:

        Thank you! Its totally ok to not love a recipe and I appreciate your feedback.

    2. Jaci Strickland says:

      Vegetable oil is a rancid oil. Don’t you think coconut oil would be a better option?

      Reply
      1. Trisha Haas says:

        That’s definitely a personal choice and its fine to use it if you want to.