The Watermelon Part Almost Everyone Throws Away — But Could Eat
The US Department of Agriculture notes that the white layer of watermelon rind between the green skin and red flesh is edible and can be used in cooking. Pickling is one of the most popular ways to prepare it.
Watermelon is a favorite summer fruit, but most people eat only the sweet red flesh and toss the rind straight into the trash without a second thought. According to the US Department of Agriculture, however, the white layer of the rind — found between the tough green outer skin and the juicy red flesh — is actually edible.
Crunchy texture, mild flavor
Unlike the fruit itself, which is sweet and juicy, the white rind has a crunchy texture and a much milder, more neutral taste. This makes it suitable for a variety of dishes: it can be added to salads, used as a side, or prepared in other ways.
Pickling as the go-to method
One of the most common ways to use watermelon rind is to pickle it. Pickled rind stored in a tightly sealed glass jar in the refrigerator can keep for about two weeks.
Storage tips for fresh watermelon
For watermelon cut for fresh eating, it's best to keep it in the refrigerator in a glass or plastic container, where it typically stays good for three to five days.
So the next time you cut a watermelon, it may be worth pausing before discarding the rind — its white inner layer, usually destined for the bin, can actually become a useful ingredient.
