Sautéed Summer Watermelon Rind Recipe
Did you know you could eat watermelon rinds? Well, maybe you did but did you know they could be this darn delicious? This watermelon rind recipe is the best of summer- fresh tomatoes, garden basil, and tender, slightly crunchy watermelon rinds with a delicate, savory flavor. It’s a waste-reducing, flavor-packed, quick and easy, creative and fresh dish! Eat with fresh bread or over pasta, or as a simple summer side to your meal.
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Reducing Food Waste
In America, about 40% of our produce is never eaten- that’s almost half! And almost all of what we don’t eat ends up in a landfill, instead of breaking down in a compost pile. We can do better; I know it. Firstly, try to only buy the vegetables you need. That’s something I know I struggle with- I really like to buy huge amounts of produce- but do your best to not buy more than you’re going to eat. You can also get into freezing, pickling, drying, and otherwise preserving excess produce (something I’m much better at than not buying too much). One of my favorite things to do with vegetable scraps is to save them in a bag in the freezer, and once the bag gets full boil with water to create vegetable stock. After that, the boiled scraps go into the compost. If you have the space, start a compost bin. If you live in a city, you may have a compost service near you, that will pick up your compost curbside.
But another great way to reduce food waste is to make the most of your vegetables. Don’t throw away beet stems and leaves, eat them. Eat the ribs of your collards, chard, and kale. Potato peels contain most of the nutrients in a potato- eat away. Roast your pumpkin and squash seeds as a tasty snack. Corn cobs aren’t really edible, but they can give great flavor to soups. Not every part of every plant we eat can or should be eaten, but do a little research to get the most out of your veg. With our current cost of groceries being what they are, your wallet will thank you as well as the planet.
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Eating Watermelon Rinds
While most people love juicy, red, sweet watermelon, fewer of us eat the white and green rind. It’s not sweet, it’s tougher, and it doesn’t have tons of flavor. But it does have a whole ton of nutrients! They’re packed with fiber and potassium, and contain significant levels of the amino acid citrulline. Add to that a hefty dose of vitamins A and C, B2 and B6, plus zinc, copper, manganese, and phosphorus. Just to name some of the top players. So let’s not throw those nutrients in the trash! Watermelon rind pickles are fairly popular in the United State’s south- typically fairly sweet versions, but you can make tangy or spicy watermelon rind pickles too. Another somewhat popular recipes is candied watermelon rinds. An Indian recipe for watermelon rinds is made by pan frying the rinds with spices.
The flavor of watermelon rinds is sort of like a summer squash or cucumber. The rinds soften when cooked- the white parts of the rinds will be softer than the green parts, but they both are totally edible. I recommend cooking a few bits for about 10 minutes with the green bits of the rinds on, and a few with the green part removed, and deciding how you want to eat it. Next time you chop up a watermelon, set the rinds aside for dinner or pickles to come.
How to Make This Sautéed Watermelon Rind Recipe
These watermelon rinds are actually really easy to make, and they make a great side dish or sauce over pasta or bread. We paired the watermelon rinds with fresh tomatoes and basil, so it has a great summer feel to it.
Start by chopping up your onions and garlic and sautéing them. Next add the watermelon rinds and just a small amount of soy sauce- that will add a subtle but delicious bit of savory flavor to the watermelon. Add the tomatoes and a little water to the pan, cover it, and let it all simmer together. As the dish simmers, the tomatoes will break down a little like a sauce, and the watermelon rinds will soften. Season the vegetables with salt, pepper, and dried oregano (or really any herbs and spices you like, these are just what I used here). Turn off the heat before adding the fresh basil, chopped or torn.
While this vegetable medley would be amazing served alongside a crusty bread, I have to say ladling it over pasta is my favorite way to enjoy it. The watermelon rinds add some bulk, and have a pleasant vegetable flavor. The tomatoes work as a chunky sauce. The fresh basil adds that pop of summer. What could be better? Serve this over pasta, and then chop up some cubed watermelon for dessert- then you’ll have the rinds to make this dish again!
Sautéed Summer Watermelon Rind Recipe
Ingredients
- 2 tbsp. olive oil
- 1 medium onion
- 4 cloves garlic
- 2 cups watermelon rinds (dark green edge removed, chopped into small cubes)
- 1 tbsp. soy sauce
- 1 large tomato
- ½ tsp. oregano
- Fresh basil, torn or chopped
- Salt and pepper, to taste
Instructions
- Start by prepping your vegetables. Chop the onion into thick slices, and cut those slices in half. Mince the garlic. Make sure all the red watermelon flesh is removed from the rind. You can leave the green skin on the watermelon if you like- it will soften a lot as you cook, but still be a little tough. Personally, I prefer it with the skin removed. Chop the tomato in small pieces.
- Heat your olive oil in a large skillet with a lid. Add the onion and garlic, and cook for a minute or two. Add the watermelon rinds and soy sauce, and stir so the rinds are coated. Add the tomato and half a cup of water. Cover, and let simmer for 10 minutes.
- After 10 minutes, remove the lid. Cook for a few minutes, stirring, to allow excess water to evaporate. Add the oregano, salt and pepper to taste. Turn off the heat, add fresh basil, and serve. Excellent over pasta, bread, or as is.
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