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Home » Recipes » Quick & Easy Vegan Main Meal Recipes

Watermelon Rind Stir Fry

Published: Jun 28, 2022 · Modified: Oct 4, 2024 by Emily · 14 Comments

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All parts of the watermelon are edible, so enjoy them in this easy weeknight stir fry watermelon rind recipe! The rind tastes like a cucumber and is perfectly complemented with a satisfying peanut sauce. Reduce food waste and have dinner ready in just 20 minutes!

a bowl of watermelon rind stir fry with rice and peanut sauce
Jump to:
  • Watermelon Rind Recipe FAQ
  • Ingredients Needed
  • Possible Substitutions
  • Other Simple Watermelon Recipes to Try Next:
  • Watermelon Rind Stir Fry

Did you know you can eat watermelon rind? It's delicious and super simple to prepare! I love using it in a "clean out the fridge" stir-fry, using whatever ingredients you have on hand. Today, we're coating watermelon rind and vegetables in a delicious peanut sauce that is super customizable. I love peanut sauce stir fry and peanut quinoa, so today's post is great new twist. Read on for the full watermelon rind recipe!

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. 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!

Can dogs eat watermelon rind?

Watermelon rind can upset a dog's stomach, so it's a good idea to avoid feeding it to them.

overhead shot of a pan with stir fried watermelon rind and carrots with peanut sauce

Ingredients Needed

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 teaspoon dried)
  • 1 TBS maple syrup
  • 2 TBS soy sauce or tamari
  • Juice from ½ medium lime
  • 1 TBS rice vinegar, optional
  • Pinch of red pepper flakes
  • 1 TBS sesame oil
  • Water to thin

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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)

You can absolutely get creative with how you serve this dish. I love adding a ton of fresh herbs and often will just prepare some rice in my instant pot.

a spoon with rice next to watermelon rind stir fry

Possible Substitutions

When making the base of the recipe, if you don't have enough watermelon rind to complete the full dish, carrots and celery are an easy swap. Scallions can be omitted, or replaced with a bit of onion.

When making the sauce, almond butter is a very tasty switch if you do not have peanut butter (or, if you just prefer if). If you have a nut allergy, sunflower butter would also work. Lemon juice works in place of lime juice. Coconut aminos, tamari, and soy sauce all can be used in each others place (you may want to adjust based on your personal sodium preference. Any liquid sweetener can be used in place of maple syrup, and rice vinegar is delicious but can be left out.

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.

a bowl of watermelon rind stir fry with rice and peanut sauce

Watermelon Rind Stir Fry

Emily
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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course dinner
Servings 4 servings
Calories 181.3 kcal

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 teaspoon dried)
  • 1 TBS maple syrup
  • 2 TBS soy sauce or tamari for gluten-free
  • Juice from ½ 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.

Video

Nutrition

Calories: 181.3kcalCarbohydrates: 11.7gProtein: 4.3gFat: 13.2gSaturated Fat: 2.2gPolyunsaturated Fat: 11gSodium: 463.9mgFiber: 2.6gSugar: 6g
Tried this recipe?Let us know how it was!

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Comments

  1. Angela says

    September 01, 2024 at 3:44 am

    5 stars
    Great recipe! Made it twice this week because the whole family enjoyed this stir-fry, including the 4 year-old. It's versatile; I added diced pork and used 1 cup of watermelon rind, 1 cup of zucchini, and 1 cup of carrots. I used the rice vinegar and sesame oil both times.

    The second time I added diced onions but I don't think they made a difference. I would skip them next time.

    I would double the dish next time as well.

    Reply
    • Emily says

      September 01, 2024 at 7:25 pm

      Thank you for leaving this note, Angela! I am really happy this worked for you, those sound like great additions. - Emily

      Reply
  2. Rose Chow says

    November 07, 2023 at 11:55 pm

    Tastes great and so easy to prepare. Especially glad that the watermelon rind is not wasted. Thank you.

    Reply
    • Emily says

      November 08, 2023 at 2:29 am

      Thank you very much, Rose! I truly appreciate your comment and am glad this recipe worked for you. - Emily

      Reply
  3. Isabel says

    August 02, 2023 at 9:56 pm

    5 stars
    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!

    Reply
    • Emily says

      August 02, 2023 at 10:32 pm

      This just made my day - thank you, Isabel! I am so glad to hear that and totally agree - watermelon is the best!- Emily

      Reply
  4. Tina says

    June 19, 2023 at 2:45 pm

    5 stars
    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.

    Reply
    • Emily says

      June 19, 2023 at 2:46 pm

      This make me so happy, Tina! thank you for this tip!

      Reply
      • Michael says

        July 01, 2023 at 8:15 am

        5 stars
        This is an excellent recipe. It is delicious and rich in nutrients. Thank you so much Emily

      • Emily says

        July 01, 2023 at 7:18 pm

        Hi Michael, thank you so much for trying this recipe and leaving this kind comment. I am glad you enjoyed it! - Emily

  5. Carly says

    June 19, 2023 at 2:43 pm

    5 stars
    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 🙂

    Reply
    • Emily says

      June 19, 2023 at 2:46 pm

      Thank you for trying + commenting, Carly!!

      Reply
  6. Shannon says

    June 19, 2023 at 2:40 pm

    5 stars
    I never thought to use watermelon rind in a stir fry recipe - thank you for this idea! My kids loved it!

    Reply
    • Emily says

      June 19, 2023 at 2:46 pm

      Glad to hear, Shannon!!

      Reply

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Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

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