Watermelon rind is fully edible, so enjoy it in this easy weeknight stir fry recipe! It tastes like a cucumber and is perfectly complemented with a satisfying peanut sauce. Reduce food waste and have dinner ready in just 20 minutes!
Watermelon Rind Recipe FAQ
Wait, is watermelon rind edible?
Yes, you can eat watermelon rind! Both the white rind and green skin of a watermelon are completely edible. There are some general health benefits and it is a good source of fiber. The green skin can be a bit tough, so some people prefer to peel it prior to consuming. This is also an important consideration if you are not able to purchase a pesticide-free fruit.
What does watermelon rind taste like?
It tastes like the combination of a jicama, carrot, and cucumber. Watermelon rind is fairly crunchy, with a mildly refreshing flavor. Given that it is from the same plant family as a cucumber (the cucurbits/gourd family) this tracks.
What can I do with watermelon rind?
Outside of stir fry (detailed in the recipe below), watermelon rind can also be pickled or used in a gazpacho soup. Anywhere you can use a cucumber (like this cucumber salad), a watermelon rind would also be appropriate!
Ingredients Needed for Stir Fried Watermelon Rind with Peanut Sauce
Watermelon rind is fully edible, so enjoy it in this easy weeknight stir fry recipe! It tastes like the combination of a carrot and a cucumber and is perfectly complemented with a satisfying peanut sauce.
1 inch knob of fresh ginger, grated (or 1 tsp dried)
1 TBS maple syrup
2 TBS soy sauce or tamari for gluten-free
Juice from 1/2 medium lime
1 TBS rice vinegar, optional
Pinch of red pepper flakes
1 TBS sesame oil, optional
Water to thin
Fresh basil and/or mint
Cooked grain of choice (I like white or brown rice)
Wash all produce. Next, begin preparing watermelon. Use a sharp knife or Y-peeler to remove the dark green rind. While this is edible, it can be a bit tough to chew through so I recommend taking most of it off. Slice the white part of the rind into matchstick shapes. Next, slice the carrots in the same shape. Set aside. Slice scallions into rounds, dividing the green and white portions (we’ll use both).
Add oil to a large skillet or wok over medium-high heat. Add rind and carrots and begin to cook, stirring a few times, for 5-6 minutes or until slightly softened. Add white portion of chopped scallions to the stir fry, saving the green tops for garnishing.
While vegetables are cooking, make the peanut sauce by combining in a medium bowl peanut butter, ginger, maple syrup, soy sauce/tamari, lime juice, rice vinegar if using, red pepper flakes, and sesame oil if using. Stir to combine and add a splash of water to help it come together (you want it to be fairly loose as it will thicken when cooked).
Once watermelon and carrots are starting to soften, pour peanut sauce over mixture and reduce heat to medium low. Let cook for 2-3 minutes, until the sauce becomes a bit sticky and clings to the vegetables. Remove from heat.
Serve stir fry with reserved green scallion pieces, lime wedges, peanuts, fresh herbs, sesame seeds, and cooked rice. It will keep in a sealed container in the fridge for about a week.
Prep Time:10 minutes
Cook Time:10 minutes
Serving Size:One fourth of recipe
Saturated Fat:2.2 grams
Unsaturated Fat:11 grams
Trans Fat:0 grams
Keywords: peanut sauce, watermelon
About the Author
Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.
Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.