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
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.
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.
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
For base:
- 2-3 cups of watermelon rind, pink flesh removed (and eaten, obviously)
- 1 cup of carrots, thinly sliced into matchsticks
- 2 scallions
For peanut sauce:
- 3 TBS peanut butter
- 1 inch knob of fresh ginger (or 1 tsp dried)
- 1 TBS maple syrup
- 2 TBS soy sauce or tamari
- Juice from 1/2 medium lime
- 1 TBS rice vinegar, optional
- Pinch of red pepper flakes
- 1 TBS sesame oil
- Water to thin
To serve the stir fry, add:
- Lime wedge
- Fresh basil and/or mint
- Sesame seeds
- Cooked grain of choice (I like white or brown rice)
Other Simple Watermelon Recipes to Try Next:
Looking for a way to use up your watermelon, so you can try this recipe with the rind? Try these Salted Watermelon Margaritas.
I would also consider trying this Watermelon and Cucumber Salad with Vegan Feta. Perfect for a picnic, alongside many of these other summer dinner favorites!
I do not have a recipe for pickled watermelon rind yet but would love to try it. Always remember, if you can’t use all of your rind in one recipe, check our this guide to Small Space Composting.
Other Peanut Butter Dishes:
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Watermelon Rind Stir Fry
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
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.
Ingredients
For stir fry base:
- 2–3 cups of watermelon rind, pink flesh removed (and eaten, obviously)
- 2–3 large carrots
- 1 TBS neutral, high heat oil (like avocado)
- 2 scallions
For peanut sauce:
- 3 TBS peanut butter
- 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
To serve:
- Lime wedge
- Peanuts
- Fresh basil and/or mint
- Sesame seeds
- Cooked grain of choice (I like white or brown rice)
Instructions
- 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
- Category: Dinner
- Method: Stir Fry
Nutrition
- Serving Size: One fourth of recipe
- Calories: 181.3 calories
- Sugar: 6 grams
- Sodium: 463.9 milligrams
- Fat: 13.2 grams
- Saturated Fat: 2.2 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 11.7 grams
- Fiber: 2.6 grams
- Protein: 4.3 grams
- Cholesterol: 0 milligrams
I never thought to use watermelon rind in a stir fry recipe – thank you for this idea! My kids loved it!
Glad to hear, Shannon!!
I couldn’t believe how tasty this was – I’m so glad I was able to not throw away all my watermelon rinds! Definitely will be making again 🙂
Thank you for trying + commenting, Carly!!
My husband couldn’t get enough of this recipe! We have since tried it with almond butter too – delicious both ways! What a great use for watermelon rinds, thank you so much for the idea.
This make me so happy, Tina! thank you for this tip!
This is an excellent recipe. It is delicious and rich in nutrients. Thank you so much Emily
Hi Michael, thank you so much for trying this recipe and leaving this kind comment. I am glad you enjoyed it! – Emily
I just made this for lunch. So yummy!! I shared the recipe with my family and friends as we all LOVE watermelon and eat it often when it’s in season. Now we have a way to use the rinds instead of tossing them. Thank you!
This just made my day – thank you, Isabel! I am so glad to hear that and totally agree – watermelon is the best!- Emily
Tastes great and so easy to prepare. Especially glad that the watermelon rind is not wasted. Thank you.
Thank you very much, Rose! I truly appreciate your comment and am glad this recipe worked for you. – Emily